Spinach Salad with Strawberry Vinaigrette
Adapted from Gourmet, July 2007
Serves 6
For the Salad
2 1/2 tablespoons Strawberry Vinegar (Recipe Follows)
3 tablespoons olive oil
5 oz baby spinach (8 cups)
1/2 lb strawberries, cut lengthwise into thick slices (1 1/2 cups)
1/2 cup pecan halves (3 1/2 ounces), toasted and cooled
salt and pepper
For the Strawberry Vinegar
Makes about 2 cups
1 lb strawberries, trimmed (3 cups)
2 tablespoons sugar if berries are not sweet
2 cups white balsamic vinegar
Make the Strawberry Vinegar:
Pulse berries with sugar in a food processor until finely chopped and very juicy. Transfer to a bowl and add vinegar. Let stand 1 hour. Strain vinegar through a fine-mesh sieve into a bowl, discarding solids.
Toast the Pecans:
Place pecans in a shallow baking pan in a 350°F oven until golden, 5 to 15 minutes.
Assemble the Salad:
Whisk together strawberry vinegar, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking well. Put spinach, strawberries, and pecans in a large bowl and toss with just enough vinaigrette to lightly coat.
Strawberry Vinegar keeps for 1 week if covered and chilled in fridge.
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