 Fresh Strawberry & Spinach Salad |
serves 6
Ingredients
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
Method
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.
