Strawberries & Spinach (gf, Vg) Recipe
Spinach, Strawberries, Feta Cheese, Candied Pecans, Poppy Seed & Shallot Vinaigrette
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Ingredients
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Salad base
Poppy seed & shallot vinaigrette
Method
Salad assembly and dressing
- 1
Candied pecans (optional)
If making candied pecans from scratch: in a small skillet over medium heat, melt 1 tablespoon butter. Add 1 cup pecans, 2 tablespoons brown sugar and 1/4 teaspoon salt; stir until pecans are coated and sugar melts. Transfer to a parchment-lined sheet and bake at 350°F (175°C) for 6-8 minutes, then cool completely. If using store-bought candied pecans, skip this step.
- 2
Rinse spinach under cold water and dry thoroughly. Place spinach in a large serving bowl.
- 3
Hull and slice strawberries into about 1/4-inch thick slices. Scatter over the spinach.
- 4
Crumbled feta cheese into small bite-sized pieces and sprinkle over the salad.
- 5
Make the vinaigrette
In a small bowl, combine minced shallot, white wine vinegar, Dijon mustard, and honey. Whisk vigorously to blend. Slowly whisk in olive oil in a thin stream until the dressing emulsifies. Stir in poppy seeds and season with salt and pepper.
- 6
Sprinkle cooled candied pecans over the salad.
- 7
Just before serving, drizzle vinaigrette over the salad. Toss gently to coat greens without breaking delicate strawberries. Add more dressing if desired.
- 8
Taste and adjust salt and pepper if needed. Serve immediately.