Strawberry Spinach Salad

Introduction

Spring in London brings out the cheap strawberries and this is a good way to use up the ones that don't get eaten quickly enough.

Ingredients

• • 8 ounces fresh torn spinach or baby spinach

  • 1 1/2 to 2 cups cleaned and sliced strawberries

  • 1/2 cup pecan halves or pieces, lightly toasted

  • 2 to 3 ounces goat cheese or blue cheese, crumbled, optional

For the vinaigrette

• • 1/4 cup Canola oil or other salad oil

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon plus 1 teaspoon granulated sugar

  • 1/4 teaspoon dried tarragon

  • Small clove of garlic, crushed

  • 1 tablespoon minced onion

  • 1/2 teaspoon of mustard

Process

Make the vinaigrette first, as it will benefit from some extra time for the flavours to develop.  There's not too much technique, it can be whisked together or all combined in a jar and shaken.  The jar is good because it will probably need another shake when serving.

Toast the pecans (or almond slivers) in the oven or a dry pan over medium heat till they brown up a bit and smell great.  Remove to cool a bit (you don't want them cooking the spinach).  Then combine them with the rest of the ingredients and toss with some of the dressing.

Hints

You could add some bacon bits too, I did!