Description
A refreshing and vibrant salad combining sweet strawberries, fresh spinach, creamy goat cheese, and crunchy almonds, all drizzled with a rich balsamic glaze. Perfect for summer gatherings or a light lunch.
Ingredients
Scale
For the Crust:
- For the salad:
- 6 cups fresh baby spinach, washed and dried
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1/2 cup crumbled goat cheese
- 1/4 cup sliced almonds, toasted
- 1/4 cup red onion, thinly sliced
- For the balsamic glaze:
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Crust:
- 1. Prepare the balsamic glaze: In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat, stirring occasionally, until the mixture thickens and reduces by half (about 8-10 minutes). Remove from heat and let cool slightly.
- 2. Whisk in Dijon mustard, then slowly drizzle in olive oil while whisking continuously until emulsified. Season with salt and pepper to taste. Set aside.
- 3. Assemble the salad: In a large bowl, add spinach, strawberries, red onion, and half of the goat cheese and almonds. Toss gently.
- 4. Drizzle with desired amount of balsamic glaze (reserve extra for serving) and toss lightly to coat.
- 5. Top with remaining goat cheese and almonds. Serve immediately with additional glaze on the side.
Notes
For best results, toast the almonds in a dry skillet over medium heat for 2-3 minutes until fragrant. The balsamic glaze can be made up to 3 days ahead and stored refrigerated (reheat gently before using). Add grilled chicken or shrimp to make it a heartier meal.