Instructions
- Preheat oven to 400 F.
- Arrange the berries in a metal pie or cake tin, cut side down, and roast for 12 to 15 minutes until beginning to caramelize at edges. Combine berries with any pan juices, vinegar, olive oil, mustard, garlic, salt and pepper in blender and pulse until smooth. Keep chilled in fridge to use within two weeks.
- In a large wooden salad bowl toss salad mix and diced strawberries with enough dressing to lightly coat. Divide onto serving plates. Add a few nuts and lumps of blue cheese.
