Thanks to Katy Sever for sharing this recipe with us!

INGREDIENTS

6 Cups fresh baby spinach
1-1/2 Cups fresh strawberries, hulled and sliced
1/2 Cup roasted and salted shelled pistachios
1 Cup goat cheese (* Katy likes to use Trader Joe’s Blueberry Vanilla Chevre)

Dressing:

1/4 Cup Strawberry Balsamic Vinegar
1/2 Cup Blood Orange Olive Oil
1/4 Cup fresh strawberries, hulled and sliced
salt and pepper to taste

STEPS:

Place spinach in a large bowl along with the strawberries and pistachios. Crumble the goat cheese over the top.

To make the dressing: pour balsamic vinegar in a Vitamix or blender and turn on medium. Slowly drizzle the olive oil into the blender from the top. Blend in strawberries at the end. Add salt and pepper to taste.

Toss desired amount of dressing with the salad just prior to serving.

Refrigerate any unused dressing in a lidded mason jar. Shake well if natural separation occurs.

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