Strawberries and Goat Cheese Salad:
1 pint of strawberries, stemmed and thinly sliced
1 cup of sliced or slivered and blanched almonds
1/2 pound young spinach or salad mix, washed and dried
1/4 to 1/3 pound goat cheese crumbles
About 3/4 cup of Strawberry Vinaigrette
1. In a medium size saucepan, toast the almonds over medium high heat,
stirring as needed to promote even toasting and prevent burning. Toast
until just browned and fragrant. Remove from heat and cool on a plate.
2. Place the spinach or salad mix in a large bowl. Add the
strawberries, goat cheese crumbles, and almonds. Toss with the
Strawberry Vinaigrette and serve.
This dressing is a beauty with it’s bright color. It’s also absolutely
* * * Yield: About 1 1/2 cups * * *
1/2 cup of balsamic vinegar 1 pint of strawberries, stemmed and washed
1/2 sweet onion or red onion 1 1/2 teaspoon unrefined salt 4
tablespoons honey, preferably raw 1 cup of mild olive oil or Mary’s
Oil Blend, p. 110
In a blender or food processor, combine the vinegar, strawberries,
onion, salt, and honey. Blend until smooth. Add the olive oil and
blend until just combined. Pour into a Mason jar or storing jar.
Lasts 3-5 days, refrigerated.