seasonal salad with berry vinaigrette

1 cup fresh seasonal berries (we used local Pemberton strawberries, but black, blue, thimble, salmon or rasp berries will do!)
1/2 cup of cold water
1 peeled garlic clove
1 ts. favourite fresh herb (we used mint, but dill, sage, basil...will all work)
2 tbs. balsamic vinegar
1 tbs. olive (or other vegetable) oil
1/4 ts. sea slat
black pepper to taste

Blend all ingredients together until smooth (or crush / finely chop garlic, herbs and berries together and whisk into liquids).

1/4 wheel blue Sheese - coarsely grated or crumbled
1/2 cup chopped fresh parsley
2 lbs. seasonal vegetables raw and/or blanched
grilled tofu
12 steamed sliced baby potatoes

Summer is back meaning fresh greens and herbs, new potatoes and berries galore! We made this salad with the Pemberton Valley's local greens, new potatoes, ripe strawberries and fresh asparagus. We added snap peas and strawberry tomatoes, cucumber, and red onion - all of which will be ready soon. Choose your favourites and emphasise whatever is in season. Arrange on individual plates, top with blue Sheese, parsley, a grilled-tofu skewer and drizzle with berry vinaigrette. Serves 4 as a hearty balanced meal.

Hint: feel free to add extra whole berries to the salad as they go fabulously with Blue Sheese.