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 salad

• 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 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.

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.