Ingredients:

Walnut-Balsamic Vinaigrette
1/3 c. olive oil
1/3 c. walnut oil
2 1/2 T. balsamic vinegar
1 T. roasted garlic purée
1/8 t. salt
1/8 t. pepper
Salad
1 lb. grilled chicken breast strips
3 c. fresh strawberries, stemmed and sliced
3 c. thoroughly cleaned, thinly sliced fennel bulb
3 c. shredded radicchio
3/4 c. basil leaves
1 1/2 c. toasted walnut halves

Instructions:

To make vinaigrette, in blender or food processor, purée oils, vinegar, garlic purée, salt and pepper until emulsified.

In large bowl, toss chicken, strawberries, fennel, radicchio, basil and walnuts with vinaigrette. To serve, mound equal amounts of salad on 6 plates.

For more strawberry recipes, visit www.calstrawberry.com

For more information, visit www.blackopalwines.com

This farm news was published in the May 10, 2006 issue of Farm World.