3 large or 5 medium strawberries from 1-pound container, washed and hulled
2 tablespoons balsamic vinegar plus extra for berry purée
1/3 cup fruity, extra virgin olive oil
3/4 tablespoon sugar
5-6 ounces baby bitter greens mixture (spinach, arugula, mache, watercress) or all spinach
Remaining strawberries, sliced
1/3 cup packaged oven-roasted almond slices
4 ounces Wisconsin blue cheese, crumbled
For dressing: Purée 3 or 5 strawberries in blender with a dash of balsamic vinegar (or mash by hand). In small bowl, whisk 2 tablespoons balsamic vinegar, olive oil and sugar until well blended. Whisk in pureed berries.
For salad: Place greens in salad bowl. Add desired amount of dressing and toss. Add almond slices and blue cheese and lightly toss. Serve immediately.