Tuesday, June 21, 2011

Strawberry Spinach Salad

  • Slice a handful of strawberries 
  • Crumble some slightly aged chèvre
  • Heat 2T of balsamic vinegar with a a teaspoon of sugar until it has reduced its volume and is slightly thick (optional--straight balsamic works, too)
  • Add to the vinegar 1T of olive oil
  • Mix a handful of pecans with 1t melted butter and 1t of sugar; roast them for 5 -10 min at 350 just until the sugar has melted and the nuts are toasted.
  • Toss the above ingredients with a bag of spinach, crumbling the aged chèvre over the top last.

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