Spinach Salad with Strawberries, Blueberries, Pecans & Goat Cheese
This makes a great first course for an outdoor dinner but it also works alongside grilled chicken or fish for a light lunch.
Ingredients
- 8 ounces baby spinach
- 1 pint strawberries tops removed and berries halved
- 1/2 pint blueberries
- 1/2 cup pecans toasted
- 4 ounces goat cheese
- 1 Tbsp . Dijon mustard
- 1/4 cup Tastealotta Strawberry Balsamic Vinegar
- 3/4 Tsp . Tastealotta La Baleine Sea Salt
- 1/4 Tsp . freshly ground black pepper
- 3/4 cup Tastealotta Lemon Olive Oil
Instructions
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Place mustard in a non-reactive bowl.
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Add Tastealotta Strawberry Balsamic Vinegar, sea salt and freshly ground black pepper - whisk to mix well.
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While whisking vigorously, very slowly add the Tastealotta Lemon Olive Oil until all of the oil is incorporated and the vinaigrette is smooth and creamy.
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Toss spinach and fruit together.
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Top with toasted pecans and crumbled goat cheese.
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Drizzle the vinaigrette over the top.
Recipe Notes
Any leftover vinaigrette can be stored in a covered container in the refrigerator for up to 4 days.