We are huge fans of our strawberries (rightly so), and we try to incorporate them into any recipe we can. This week we are featuring spinach and arugula, and our favorite way to consume spinach raw is through a sweet salad dressing. This homemade balsamic dressing with the hints of candied pecans, strawberries help offset any bitterness in the lettuce types. We will just leave this here…
- 1 medium bag of fresh spinach
- 1 cup arugula
- ½ cup crumbled Cambozola cheese
- -1 cup fresh strawberries, washed and sliced to size preference
- ½ cup candied pecans
- ½ cup raisins
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 3 Tbs. honey
- 1 clove crushed garlic
- 1 tsp. Dijon mustard
- ¼ tsp. red pepper flakes
- 1 tsp. dried dill
Begin by making sure that are your fresh ingredients are washed thoroughly and prepped as directed above.
To make the dressing, combine olive oil, balsamic vinegar, honey, garlic, mustard, red pepper flakes, and dill into a mason jar. Shake well. Get out a small bowl and fill with hot water. Set glass mason jar with dressing into the small bowl of hot water to help dissolve the honey, mustard, and other ingredients all together to come out with the most flavorful dressing possible.
Allow the dressing to sit as you prepare the contents of the salad.
Mix spinach and arugula into a medium-sized salad bowl. Add in crumbled Cambozola cheese, pecans, raisins and fold in strawberries. Fold each of these ingredients on top of each other to begin to gather a dry mixture.
Remove dressing from dish of water and pour a small amount over dry mixture. Fold and mix the salad slowly as you continue to add in more dressing. You should have some dressing leftover, which can be added by anyone who wants more dressing on their salad.
Now, wait for summer to hit those taste buds!