Original recipe found here.
Fresh and juicy during spring and summer months, strawberries are delicious when combined with tender spinach, creamy goat cheese and crunchy toasted almonds.
1/3 cup almonds, slivered
4 cups baby spinach
3/4 cup strawberries, quartered
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoon extra virgin olive oil
Salt and pepper to taste
Place the almonds in a dry skillet or saute pan. Cook over low heat, shaking the pan the entire time until the almonds are toasting. The almonds are done when you start to smell a "nutty" scent.
Remove almonds from the pan to cool. (Do not cool in the skillet because they will burn from the heat that remains in the pan.)
Prepare the dressing by placing the vinegar, mustard, and honey in a mixing bowl. Slowly whisk in the oil.
Place the spinach in a large bowl. Add the strawberries, almonds, and dressing. Toss to coat. Top with goat cheese. If desired, season with a pinch of salt and pepper.
Serve immediately. 1 1/4 cups per serving