A cast iron urn with a trailing green plant and two perky cast iron birds complete the center of the table. I used a white cloth and pale green napkins. Astute observers will notice that the tablecloth in the above picture is different than the one in the others - and that would be because the pictures I took with the white cloth were a little blurry, so I redid this one the next day. I think these birds are too cute to miss. Check out the recipe below and then go to Susan's weekly Tablescape post for links to more wonderful ideas!
And while I did not serve this salad that night, it's one of my favourite spring salads, and with spinach and strawberries soon available, here's the recipe!
Spinach leaves, washed, trimmed and sliced or torn
Fresh strawberries, washed and tops removed. Halve the berries.
Goat cheese (Chevre)
Freshly snipped chives
Amounts depend on how many people you want to serve. I make individual plates these days, placing first the spinach, then the berries, then crumble a little goat cheese on top. Sprinkle with chives after drizzling a little of the following dressing on top.
Raspberry-Poppy Seed Dressing
2 T raspberry vinegar (or use cider or champagne vinegar)
1 T sugar (if desired, I leave out)
1 tsp poppy seed
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup vegetable oil or olive oil
Whisk all together then drizzle over salad.You can also add toasted almonds or pecans to this salad. The combination of the creamy goat cheese, sweet strawberries and crunchy spinach is one of life's little pleasures. Enjoy!