If spring has a flavor, it would be that of tender, young spinach leaves...so fresh and "green" and willing to share the spot-light with sweet, local strawberries.

Baby Spinach Salad with Strawberries

If spring has a flavor, it would be that of tender, young spinach leaves…so fresh and “green” and willing to share the spot-light with sweet, local strawberries.

Ingredients

  • 1/2 pound fresh baby spinach
  • 1 pint fresh Ohio strawberries
  • 1/2 cup pecans
  • 1/3 cup crumbled blue cheese
  • ~~ Vinaigrette Ingredients ~~
  • 2 tablespoons white balsamic vinegar or fruit vinegar
  • 1/2 tablespoon minced shallot
  • 1 tablespoon honey
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon Dijon mustard
  • 1/4 cup canola oil
  • Salt and freshly ground black pepper

Directions

In a large salad bowl, toss the spinach with sliced strawberries, pecans and cheese. Combine the vinegar, shallot, honey, thyme and mustard in a blender. Blend for 30 seconds. Add the oil, salt and pepper and blend for another 30 seconds. Drizzle over the salad and toss until the leaves are coated. Serve immediately.

Makes 4 servings.