INGREDIENTS
Dressing:
- 1 Tbsp Strawberry Dark Balsamic Vinegar
- 3 Tbsp Basil Premium Olive Oil
- 1 Tbsp minced shallot
- 2 tsp Dijon mustard
- 1 tsp poppy seeds
- ¼ tsp kosher salt
- Freshly ground pepper
Salad:
- 8 cups baby spinach leaves, stems trimmed, washed, and dried
- 2 cups sliced, fresh strawberries
- ½ cup whole toasted slivered almonds
- ½ cup crumbled goat cheese
INSTRUCTIONS
- In a small bowl, combine the vinegar, shallot, mustard, poppy seeds, salt, and pepper. Slowly whisk in the basil oil to make a creamy dressing.
- Put all but a large handful of the spinach in a good-sized bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated. Use extra dressing if needed.
- Top with goat cheese and walnuts.
- Optional toppings: sesame seeds, pomegranate seeds, shredded basil, blueberries
- Additional add-ons: grilled chicken, shrimp or salmon.
- Serve immediately
Serves 4