One of the first true delights to turn up at farmers markets this time of year are local strawberries. Boy, they’re terrific out of hand — just try getting a quart container of them home without snacking on a handful — but they also can add a sweet, juicy touch to any number of desserts and appetizers such as salsa and crostini.
Full of good-for-you antioxidants, the bright-red berry works a particular magic in a salad, especially when paired with another favorite spring market find, spinach.
To turn this easy spring recipe from a side into a more hearty main, I threw sliced fried chicken into the mix, along with crumbles of gorgonzola, a mild blue cheese. Grilled or roasted chicken — shredded or diced — would be a fine substitute if you’re cutting back on fried foods.
I like the tangy contrast of blue cheese against the strawberries, but if you’re not a fan, substitute feta or goat cheese or even brie or fresh mozzarella. Same with the nuts: I used pre-packaged honey-roasted sliced almonds (available in the produce aisle), but you may prefer toasted or caramelized pecans or walnuts.