Banner Recipes

Serves: 6-8

Prep Time: 40 minutes



  • 1# Strawberries-washed and cut in ¼" slices
  • 1 ½ cup Rose’ wine
  • ½ cup Parmesan cheese
  • 1/3 cup panko crumbs
  • 2 Tablespoons olive oil
  • 1 Tablespoon fresh lemon zest
  • 1/3 cup white balsamic vinegar
  • ¼ cup extra virgin olive oil
  • 1 teaspoon honey
  • 2 Tablespoons fresh lemon zest
  • Salt
  • Fresh ground black pepper
  • 5 oz arugula
  • 1 cup fresh peas-blanched and cooled
  • 1 fennel bulb-sliced thin (about 1 ½ cups)
  • 3 radishes-sliced thin
  • 1/3 cup pistachios


Pre-heat oven 400 degrees

In medium bowl, add sliced strawberries, Rose’ and set aside to marinate.

Line baking sheet with parchment paper. In a small bowl, add parmesan cheese, panko crumbs, olive oil and lemon zest. Toss to combine. Mound approximately 2 Tablespoons of the parmesan mixture into 3 mounds on the baking sheet. Spread out each mount into a 3” circle. Bake for 5-8 minutes. Remove from oven and set aside. In a jar, add white balsamic vinegar, extra virgin olive oil, honey, and lemon zest. Re-place lid and shake vigorously. Season with salt and fresh ground black pepper. Set it aside.

Drain strawberries in colander. On serving platter, add arugula and top with peas, fennel, radishes, strawberries and pistachios. Shake the dressing and drizzle on top of the salad. Break lemon parmesan crisps and place decoratively on top of salad. Serve immediately.