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Fresh Strawberry & Asparagus Salad

(recipe, Williamsburg Farmers Market)


This recipe is courtesy of Chef David McClure of Berret's Seafood Restaurant. Enjoy!


  1. ½ lb. asparagus tips
  2. ½ lb. strawberries, rinsed & halved
  3. ½ Vidalia onion, cut in thin strips
  4. 1 cup olive oil, divided
  5. kosher salt & black pepper to taste
  6. 1 cup Balsamic vinegar
  7. 1 Tbsp. bee pollen honey
  8. 1 Tbsp. Dijon mustard
  9. ½ lb. mixed salad greens, cleaned
  10. ½ cup fresh basil cut in small pieces
  11. ½ cup sheep's milk cheese


  1. In a small pot, simmer asparagus tips over low heat in a small amount of water for five minutes. Strain and place on ice to cool.
  2. Toss asparagus tips, strawberries and onion strips in ½ cup of olive oil with a pinch of salt and pepper.
  3. For the dressing, in a medium bowl, combine Balsamic vinegar, honey and Dijon mustard. Whisk together until incorporated. Slowly add ½ cup olive oil while whisking vigorously.
  4. Pour dressing over salad greens and toss.
  5. Place strawberry/asparagus mixture on top of greens, sprinkle with basil and sheep's milk cheese and serve.