Spinach and Strawberry salad

Strawberry season is almost over, but if you can still find some check out this recipe.  It became an instant hit with the family after our dinner with our foodie friends.  Very simple to make and quite tasty.  The dressing is very easy and prepping everything to throw together right before we ate was so great.  
With our big interest in cooking we have learned that prepping everything ahead of time helps as cooking time draws near.  We use our little Pyrex bowls, and a set of stacking bowls I picked up as a stocking stuffer for hubby last year.  We have multiple cutting boards to multitask the prepping and the best part is bring the rest of the family into help.  
This salad was served with swordfish steaks grilled on our gas grill then topped with prepared pesto, a roasted potato dish and to tell the truth – a dessert that flopped….  You won’t see that recipe here.
So pick up some strawberry and enjoy this salad before they are all gone.
Spinach and Strawberry Salad
  • 3 cups baby spinach
  • 1 cup packed small mixed fresh herb leaves such as basil, mint, and parsley
  • 2 Tbs. packed tarragon leaves
  • 1 cup quartered strawberries
  • Kosher salt and freshly ground pepper
  • 3 Tbs. extra-virgin olive oil
  • 1 Tbs. fresh lemon juice
  • 3 oz. fresh goat cheese
In a large salad bowl, combine the spinach, mixed herbs, and tarragon leaves. Gently toss with the strawberries and a few pinches of salt and pepper.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss the salad with enough vinaigrette to coat and crumble the goat cheese on top.

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