Serves 4

INGREDIENTS:

• Spinach for 4 salads (cold water rinsed, spun in salad spinner and larger stems removed)
• Approx. 2 cups strawberries, trimmed and halved
• Approx. 1/2 cup sliced almonds
• 1-2 tsp olive oil for toasting almonds
• Approx. 1 cup crumbled feta cheese
• Pinch salt for almonds

For the vinaigrette:
• Approx. 1/3 cup olive oil
• 3 Tbs balsamic vinegar
• 1 Tbs light brown sugar
• Black pepper to taste

PROCEDURE:

To toast the almonds add a tiny splash of olive oil to a heavy bottomed pan on medium to medium high heat and add the sliced almonds. Toss them around often as they are turning a nice golden brown and then add a little pinch of salt and take them out of the pan to cool.

To make the balsamic vinaigrette, use a small mixing bowl to combine three parts extra virgin olive oil to 1 part balsamic vinegar and a pinch of light brown sugar and a crack of black pepper and whisk it up.

Next, take a few minutes to trim and halve as many strawberries as you think you'll need and then toss those with a light coating of the balsamic vinaigrette and then dress the spinach to taste with the vinaigrette and it is time to assemble the salad.

Divide the spinach onto individual plates and top each one with some of the strawberries some of the toasted almonds and finish with a sprinkling of crumbled feta cheese.

HINTS:

The almonds will only take a few minutes to toast and it gives them a lot more depth of flavor. Try using fresh ripe cherries or a combination of berries if you like. Goat cheese or even blue cheese will work instead of the feta.