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So fans, we can’t take credit for this salad recipe, because it comes from the man doing the demo at the Union Square Greenmarket last Friday. We just thought that we would document it, because it uses a wonderful combination of seasonal foods that are in farmers markets these days, such as local strawberries, baby fennel, and fresh spinach. The aged Cheddar cheese adds a delicious flavor. The amounts are approximate.

1 handful baby fennel stalks (about 4 or 5)
Fresh spinach leaves (about 3 bunches)
1 handful strawberries
1 small block of local aged cheddar (from Bobolink Farms at the Union Square Greenmarket)
¼ cup balsamic vinegar

Rinse all of the veggies of their dirt and pat dry.
Slice off the root of the baby fennel, and then slice the stalk as thinly as you can. You can reserve the thin stems for broth, and the fronds for garnishing the salad.
Tear up the spinach leafs roughly.
Thinly slice the strawberries horizontally.
Toss the fennel, spinach, and strawberries together in a salad bowl.
Heat up the vinegar in a small saucepan to a bare simmer for 1 to 2 minutes. Take off the heat and let cool. Pour over the salad and toss.
Grate the aged cheddar over the salad using the smallest grate possible.
Serve and enjoy!
Serves 4 appetizers, 2 main plates.