- In a large bowl, gently toss baby spinach leaves, arugula, strawberries, cucumber, mint leaves, onion and cheese. Reserve.
- In a small bowl, combine oil, vinegar, maple syrup and strawberries. Reserve. Divide salad among four plates and drizzle with strawberry vinaigrette. Season with salt and pepper to taste. Enjoy!
Aide-gourmet tip: Omit mint. Replace strawberries by ripe peach slices, and replace Gris Bleu cheese by smoked Gouda. Garnish with toasted pecans.