spinach and strawberry salad

with spiced pecans and apple vinaigrette

I try to eat organic foods as much as I possibly can. When it comes to strawberries, I’m pretty adamant about it. Those that are not organic are dipped in insecticide as they’re picked. No thanks.

Ingredients:

For the salad

10 ounces baby spinach

1 box ripe organic strawberries

optional: crumbled blue cheese, goat cheese, or feta

For the pecans

¼ teaspoon cayenne pepper

¼ teaspoon ground cumin

¼ teaspoon ground coriander

1 tablespoon brown sugar

2 teaspoons walnut or hazelnut oil

1 cup pecan halves

For the dressing

½ large tart apple, such as granny smith

1 shallot

¼ cup cider vinegar

1 teaspoon sugar

½ cup walnut or hazelnut oil

½ cup neutral oil, such as avocado

Kosher salt and freshly ground pepper

Method:

For the pecans

You can make these up to two days in advance.

• Preheat oven to 350°

• Combine the spices, sugar, and oil in a bowl.

• Add the pecans and toss until they’re thoroughly coated.

• Spread the spiced pecans out on a parchment lined baking sheet.

• Bake for 20 minutes, stirring half way through.

For the salad

• Remove the stems and leaves from the strawberries and slice them thinly.

• Toss them in a salad bowl with the spinach.

• Drizzle on enough of the dressing to moisten it well, without having it swim in the dressing.

• Add the spiced pecans and the cheese, if using, and serve with more dressing on the side.

For the dressing

You can prepare the dressing up to two days in advance.

Store it in the fridge in a jar with a tight fitting cover.

Shake it well before dressing the salad

• Peel and core the apple and cut it into chunks. Toss it into a food processor with the shallot and process until smooth.

• Add the vinegar and sugar and process again.

• With the processor running, slowly pour in the oils through the tube and process until thick and creamy.

• Shake well before dressing the salad.

Did you make it? Was it fabulous?