The other day I discovered the Olive Tap’s amazing vinegars and oils. It inspired me to play around with this classic salad. You’ll love this salad because it is so festive looking and you can switch the type of cheese you use. It’s equally delicious with brie (remove the rind), feta, saga blue or taste test with what you have on hand.

 

Spinach and Strawberry Salad

5 ounces (4 cups) of baby spinach
1 quart (3 cups) of hulled and sliced strawberries
1/8 cup of roquefort cheese crumbles
1 tablespoon strawberry balsamic vinegar
3 tablespoons extra virgin olive oil
salt and pepper to taste
¾ cup Sabrina’s candied pecans

Sabrina’s Candied Pecans
¾ cup pecans
1/8 cup pure maple syrup

Preheat oven to 350 degrees
Put pecans and maple syrup in bowl and mix well to coat.
Line baking sheet with Silpat
Put pecans on top and bake for 8-10 minutes
Let cool completely, and store in an air-tight container until ready to use.

Whisk the strawberry balsamic vinegar, olive oil and a pinch of salt until emulsified. Toss the spinach, Strawberries and pecans together. Add the dressing and toss, making sure the strawberries are dispersed throughout the salad. Add the cheese and lightly toss again.

Serves 4 – 6