Spinach Strawberry Salad
This salad is a re-creation of a restaurant classic, often called “California Spinach Salad”. It’s a gorgeous combo of fresh spinach, strawberries, goat cheese, candied nuts and a balsamic poppyseed dressing. Serves 4
Arrange spinach in a shallow serving bowl (about 2 handfulls per person).
1 cup goat cheese (crumbled)
2 C sliced strawberries
1 C candied almonds – recipe below
Top with Balsamic Poppyseed Dressing just before serving.
For the Candied Almonds
In a medium frying pan, heat 1 Tbsp olive oil. Add 1 Cup of blanched almonds. Cook until the almonds begin to brown, about 5 minutes. Drizzle with 2 Tbsp maple syrup. Sprinkle with salt and pepper. Remove from heat, stirring as they cool. Allow to cool fully before using in salad.
For the Balsamic Poppyseed Dressing
¼ C balsamic vinegar
¼ C olive oil
½ tsp Dijon mustard
2 Tbsp poppy seeds
salt and pepper, to taste
Combine all ingredients in a tight sealing jar and shake vigorously until emulsified, about 1 minute.