China Squirrel has channeled her inner gypsy to create a collection of recipes and crafts using all the pretty things we love about spring.

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The subtle combination of flavors in this pretty salad will have you making it regularly throughout spring.


1 1/3 cup fresh-shelled peas
6 cups snipped watercress leaves
16 strawberries, hulls removed and halved
½ cup natural almonds, roasted and roughly chopped
2 oz fresh Parmesan shavings
freshly ground black pepper
12 edible pansy flowers

3 tablespoons white
balsamic vinegar
4 tablespoons vegetable oil
½ teaspoon granulated sugar
1 teaspoon dijon mustard
freshly ground black pepper

  1. Briefly blanch the peas in a saucepan of boiling water for about 2–3 minutes or until just tender. Drain and immediately refresh in a bowl of ice water. Drain.
  2. Place peas, watercress, strawberries, and almonds into a large bowl. Add dressing and gently toss to coat. Arrange on serving plates. Top with Parmesan cheese and freshly ground black pepper to taste. Decorate with pansy flowers.
  3. Dressing: place all ingredients in a screw-top jar. Shake well to combine.


This is a fresh and delish salad!
Photography by China Squirrel

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