Springtime Strawberry, Baby Spinach & Goat Cheese Salad with a Balsamic Vinaigrette
- At May 12, 2025
- By Katherine
- In Aging-In-Place, Articles, News, Recipes
0
Springtime Strawberry, Baby Spinach & Goat Cheese Salad with a Balsamic Vinaigrette
This is a great salad for a hot day. Let the strawberries sit long enough to absorb the balsamic vinegar flavor while you take time to catch up with friends and enjoy the summer day.
Ingredients
For the strawberries:
1 pint of ripe strawberries, if they are large, cut them in half
1/2-3/4 cup balsamic vinegar
For the salad:
Baby spinach
Baby arugula
Goat cheese crumbles
1 small red onion, sliced
1 ounce of toasted, slivered almonds
For the dressing:
3 tbsp balsamic vinegar
1 tsp dijon mustard
1/4-1/2 cup olive oil
salt and pepper to taste
Directions
Prepare the strawberries by placing them into a bowl and add the vinegar. Let them sit for a while to absorb the flavor of the vinegar- an hour or better. This can be done at room temperature.
In a separate bowl. make the dressing by combining the vinegar, dijon mustard, salt and pepper. Slowly stream in the olive oil, tasting for flavor balance. If necessary, add additional mustard to taste.
When ready to serve, combine equal parts of baby spinach and arugula. Add in the sliced red onion, and lightly toss the salad with a small amount of dressing, adding more as necessary slowly dressing the salad as to not drench it all at once. Add the goat cheese crumbles and almonds. Lastly, plate the salad onto a chilled serving plate. Using a slotted spoon, remove the strawberries from the vinegar and place them on top of the greens. Finally, top with fresh ground pepper and serve.
