This is a great summer salad. The goat cheese makes the dressing creamy and the strawberries and chives give it a distinctly fresh flavor that pairs well with the tang of the red wine vinegar. Make it in a mason jar so the leftovers are ready to go right into the refrigerator to save for lunches all week.
- 3 cups Spinach
- 1/3 cup and 1/2 cup Strawberries, divided
- 2/3 cup crumbled Goat Cheese
- 1 tbsp minced Shallots
- 2 tbsp diced Chives
- 1/2 cup EVOO
- 1/4 cup Red Wine Vinegar
- Salt & Pepper
Here’s what I did:
First, make the strawberry puree. Wash, dry, de-stem and quarter 1/3 cup strawberries. Quarter the rest of the strawberries and reserve for later. In a mini food processor, puree the strawberries.
Next, compose the salad dressing in a mason jar – adding the olive oil, red wine vinegar, minced shallot, goat cheese, chives and strawberry puree. Shake vigorously to combine. Season with salt and pepper to taste.
Present the spinach and rest of the quartered strawberries and the dressing.
Then, serve it. Compose the salad, drizzling dressing over the top. Enjoy!
A few notes, FYI:
The inspiration for the dressing came from an espisode of Food Network’s The Kitchen, where star Jeff Mauro used a blackberry puree, which also sounds delicious. Raspberries would work as well.
If you want to make this off season and the berries aren’t fresh, or you just don’t have time to puree strawberries, you can swap in 1/4 cup strawberry jam.