Written by Georgeanne Brennan
It is easy to love this popular combination. Light, healthful and delicious, it is best prepared when strawberries are at their early-summer peak. The dressing is slightly sweet, and the poppy seeds and chopped pecans add nice texture. Goat cheese, ricotta salata, or feta cheese would make a great addition.
1⁄4 cup (1 oz/30 g) pecans
For the Poppy-Seed Vinaigrette
1⁄4 cup rice vinegar
2 tablespoon sugar
2 teaspoons poppy seeds
1⁄2 teaspoom dry mustard
Salt and freshly ground pepper
3⁄4 cup grapeseed oil
6 cups baby spinach leaves
2 cups strawberries, hulled and halved
In a dry frying pan, toast the pecans over medium-low heat, stirring, until fragrant and starting to brown, about 5 minutes. Pour onto a plate to cool, then coarsely chop and set aside.
To make the vinaigrette, in a small bowl, whisk together the vinegar, sugar, poppy seeds, dry mustard, and a pinch each of salt and pepper. Add the oil in a thin stream, whisking constantly until the dressing is well blended.
In a large bowl, toss together the spinach, strawberries, and pecans. Add half of the vinaigrette and toss gently to coat. Add more vinaigrette as needed (you may not need all of it), and serve.
This recipe comes from Salad of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year. Images and recipes courtesy of author Georgeanne Brennan and Weldon Owen Publishing.
Want more salad recipes? Try some of our favorites:
Broccoli Bacon Salad
Easy Organic Coleslaw with Dried Cranberries
Organic Heirloom Carrot Salad
Grilled Endive with Blood Orange Vinaigrette
Hale Kale Salad