Fresh Berries, Fennel, & Roasted Purple Onion over Mixed Greens

We love using what is seasonal and fresh here in Southern California. The strawberries are as sweet as can be. If this is not the case for you, you can, of course, substitute with dried cranberries or other berries of your choice.

Ingredients:

4 cups baby spinach or mixed greens

1 roasted purple onion 

½ cup sliced fresh strawberries & Blueberries (or fruit of your choice)

½ cup sliced fresh fennel

½ cup chopped walnuts (or any nut, your choice)

½ cup gorgonzola cheese

Directions:

Preheat oven to 400 degrees

Peel medium purple onion and cut off top. Place onion on small baking sheet and roast 30 – 40 minutes until soft and caramelized. After it has cooled slice onion into thin slivers and add to salad. 

Place greens on large platter and add all ingredients

White Balsamic and Lemon Vinaigrette

Ingredients:

2 Tablespoons white balsamic vinegar

1 Tablespoon honey

1 teaspoon Dijon mustard

1/3 cup lemon infused olive oil or 

Use plain EVOO and add 1 t. lemon juice

Directions:

Whisk ingredients until completely emulsified and toss over salad

Serves 6 – 8

Recipes complementary from Chef Jodi Abel, cookbook author, chef and owner of LaJollaCooks4U.

Lajollacooks4u is a unique cooking event company and specializes in team building cooking programs and special events cooking parties. Chef Jodi has California Cuisine recently released virtual cooking programs and

Chef Jodi specializes in California cuisine and likes to use what is fresh and in season seasons  and grown locally. She is a big fan of our farm boxes. For more information on her California Cuisine Cookbook, cooking programs and recipes please visit her website www.lajollacooks4u.com