China Squirrel has channeled her inner gypsy to create a collection of recipes and crafts using all the pretty things we love about spring.




The subtle combination of flavors in this pretty salad will have you making it regularly throughout spring.

SERVES 4 (ENTRÉE SIZE)

1 1/3 cup fresh-shelled peas
6 cups snipped watercress leaves
16 strawberries, hulls removed and halved
½ cup natural almonds, roasted and roughly chopped
2 oz fresh Parmesan shavings
freshly ground black pepper
12 edible pansy flowers

DRESSING
3 tablespoons white
balsamic vinegar
4 tablespoons vegetable oil
½ teaspoon granulated sugar
1 teaspoon dijon mustard
freshly ground black pepper


  1. Briefly blanch the peas in a saucepan of boiling water for about 2–3 minutes or until just tender. Drain and immediately refresh in a bowl of ice water. Drain.
  2. Place peas, watercress, strawberries, and almonds into a large bowl. Add dressing and gently toss to coat. Arrange on serving plates. Top with Parmesan cheese and freshly ground black pepper to taste. Decorate with pansy flowers.
  3. Dressing: place all ingredients in a screw-top jar. Shake well to combine.

TIP:

.
This is a fresh and delish salad!
Photography by China Squirrel

Made it? Tell us about it–