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SERVES:
4

INGREDIENTS:

• 1/3 cup extra virgin olive oil


• 3 Tbs balsamic vinegar


• 1 Tbs honey


• Black pepper to taste


• 2 cups sliced strawberries


• Spinach for 4 salads (approx. 8 cups)


• 1/3-1/2 cups sliced almonds (toasted)


• 1 cup crumbled feta cheese

PROCEDURE:

Use a mixing bowl to combine 1/3 cup olive oil with 3 Tbs balsamic vinegar, 1 Tbs honey and a good crack of black pepper and whisk it up.

Count on a generous 2 cups of sliced strawberries for this and add those to a mixing bowl and toss with a light coating of the balsamic dressing.

To toast the sliced almonds, add a tiny splash olive oil to a heavy bottomed pan on medium heat, add the almonds and toss as they turn golden brown then season with salt and take out of the pan to cool.

Lightly dress the spinach with some of the balsamic dressing and then divide that onto individual plates and top each salad with sliced strawberries, crumbled feta cheese and a sprinkling of toasted almonds.

HINTS:

Substitute raspberry vinegar for balsamic vinegar.