As you can imagine, I adore making jam and obsessed with trying new combinations.  I like choosing the fruit, chopping, cutting, cooking, and especially tasting and re-tasting.

After all the stirring and tasting, I begin to yearn for greens.  A big salad.  This is one of my favorite combinations and even includes some spoonfuls of my jam.

Salad

• 6 cups salad greens - Kale, radicchio, arugula, endive, mizuna, curled endive
• 1 cup strawberries, quartered
• 1/4 cup feta cheese crumbled
• 1/4 cup toasted almonds

Dressing

• Juice of one lemon
• Salt and pepper To taste
• 2 tbsp Bonnie’s Strawberry Rhubarb Jam
• 1/4 cup extra virgin olive oil

Directions

1. In a glass jar mix together olive oil, lemon juice, jam and salt and pepper to taste.
2. Place salad greens in a  large bowl and drizzle with the dressing. Toss briefly until leaves are evenly covered with dressing.
3. Top with more strawberry slices, sprinkle the feta cheese and the toasted almonds. Enjoy.