INGREDIENTS

• 1/2 cup champagne vinegar or white wine vinegar
• 1/4 cup olive or vegetable oil
• 2 tablespoons honey
• 1 tablespoon chopped fresh or 1/2 teaspoon dried marjoram leaves
• Dash of salt
• 6 cups mixed baby greens
• 2 cups sliced strawberries
• 2 peaches, pitted and thinly sliced
• 1 cup diced Gouda cheese (4 ounces)
• 1/2 cup hazelnuts, toasted and coarsely chopped

DIRECTIONS

1. Mix vinegar, oil, honey, marjoram and salt.

2. In large serving bowl, mix baby greens, strawberries, peaches and cheese. Add vinegar mixture; toss to coat. Sprinkle with hazelnuts.

Substitution

Cheddar, Jarlsberg or Gruyère cheese can be used instead of the Gouda.

How-To

Toast hazelnuts in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Success

Use strawberries as soon as possible after buying them. If storing them for a day or two, place in single layer in jelly roll pan lined with paper towels. Cover berries with paper towels and refrigerate.