Spinach and Strawberry Salad with Toasted Walnuts and Balsamic Vinaigrette
2 tbsp. balsamic vinegar
1/2 tsp. Dijon mustard
4 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste
In a small bowl, whisk together the balsamic and mustard, slowly whisk the olive oil until well combined; season with salt and freshly ground pepper.
6 cups baby spinach
1 pint fresh strawberries, wash, top removed (hulled) and sliced
1/4 cup walnut pieces or almond slices, lightly toasted
In a large bowl combine the spinach, strawberries and nuts. Pour dressing over salad, toss well to combine. Divide among 4 plates and serve.
Kunde Family Winery Summer's Blush Rosé