Warm Strawberry & Spinach Salad with Strawberry Drizzle & Toasted Pecans
Created by Down to Earth Markets Chef Emily CaseyServes: 6
Course: Salad
Season(s): Summer, Fall
Ingredients
- 1 shallot, diced
- 1 tablespoon grapeseed or other neutral oil
- 1 tablespoon of Champagne or white wine vinegar
- 1 pint ripe strawberries, sliced
- 1 bunch spinach, tatsoi or other tender spring green, cleaned and dried
- salt and pepper to taste
- 1/2 cup toasted and chopped pecans, for topping
Instructions
Make the Drizzle:
Ingredients:-
1 egg yolk, 1 1/2 tablespoons balsamic or Champagne vinegar, 1 tablespoon strawberry jam, 1 teaspoon Dijon or Creole mustard, 6 ounces grapeseed or pecan oil, 1 tablespoon chopped mint, 1 tablespoon chopped tarragon, squeeze of lemon juice
Whisk together egg yolk, vinegar, jam, and mustard. Whisking constantly, slowly add oil in a steady stream, until dressing becomes smooth and emulsified. Stir in herbs. Season to taste with salt, pepper and lemon juice. Refrigerate until ready to use.
Salad
Have a salad bowl ready with the washed and dried greens. Heat a sauté pan over medium heat. Once the pan is hot, add the tablespoon of oil, swirling to coat the bottom of the pan. When the oil is warm, add the diced shallot. Stir and cook the shallot until translucent, being careful not to burn. Add the vinegar, then add the sliced strawberries. Carefully stir and cook the strawberries until they are warmed through. Taste, then add salt and pepper as needed.
Pour the contents of the pan over the greens, then toss to mix. Sprinkle on the toasted pecans. Drizzle some of the sauce over the salad. Serve immediately, passing more sauce on the side.
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