Growing up, some of my favorite spring memories started around a table outside, in the North Carolina humidity after a long day at the pool or running around in the sprinklers.
We were always craving something cold and refreshing, and my mom’s strawberry and feta salad never missed. It wasn’t just the flavor and taste, but the colors, too. The way the ingredients popped against our colorful plateware made it taste as good as it looked!
When I think about designing products for the table, I always come back to that idea: how to make what you’re serving feel just a little more special.
When we met Jenny of Woodhill Cottage and tried her strawberry conserve, it immediately felt like part of that story. She generously shared her recipe with us, and it’s become a new favorite for the season.
“Woodhill Cottage shares Laura Park and SumnerEdit’s commitment to both beauty and quality. When served as part of a joyful table set with Laura Park/SumnerEdit tableware, they taste even better.”
-Jenny McCain, Woodhill Cottage
As Mother’s Day approaches, I keep coming back to this idea: the best gifts aren’t things, they’re moments. Cooking together. Setting the table. Sharing stories and laughs.
This salad, and the pieces we paired with it, are meant for that.
Strawberry Salad with Strawberry Balsamic Dressing
Recipe courtesy of Woodhill Cottage
Recipe courtesy of Woodhill Cottage
For the dressing:
- 1/3 cup Woodhill Cottage Strawberry Conserve
- 1/4 cup extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
For the salad:
- 8 ounces fresh baby spinach
- 8 ounces fresh arugula
- 2 cups sliced strawberries
- 1 small red onion, thinly sliced
- 2/3 cup crumbled goat cheese
- 2/3 cup cooked, crumbled bacon
- 2/3 cup chopped candied pecans
To make the dressing: Combine the Strawberry Conserve, olive oil, vinegar, mustard, salt, pepper, and garlic powder in a blender. Blend until smooth. Set aside.
To assemble: Place the spinach, arugula, strawberries, red onion, cheese, bacon, and pecans in a large bowl. Drizzle with dressing and toss when ready to serve—or plate individually and serve the dressing on the side.
Prep time: 15 minutes. Serves 4–6.
"Our Strawberry Conserve just sings of spring and joyful gatherings, and our Strawberry Balsamic Salad recipe is just gorgeous when served in their stunning pieces. It just sets such a happy tone for your meal.”
-Jenny McCain, Woodhill Cottage
The Giveaway: A Table to Share
We've teamed up with Jenny and the team at Woodhill Cottage on a Mother's Day giveaway built around exactly that kind of gathering: a Laura Park tabletop set, SumnerEdit serving pieces, and Woodhill Cottage conserve that will have you wanting more.
To enter, head to Instagram and follow the instructions on the giveaway post.