Spinach Strawberry Salad with Marcona Almonds
3 T white balsamic vinegar
1/2 tsp Dijon mustard
1 garlic clove – crushed
1/3 cup olive oil
Salt and pepper
4-5 cups baby spinach leaves
3 cups baby arugula leaves
1 basket fresh strawberries – cleaned and quartered
1/2 cup marcona almonds – chopped
1/2 cup ricotta salata or feta cheese – crumbled
In a medium bowl, whisk together the vinegar, mustard and garlic. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
In a large salad bowl, gently toss the spinach, arugula, strawberries, marcona almonds, and cheese with the dressing. Serve with freshly ground pepper. Serves 4-6.
Kunde Family Winery Chardonnay