- 6 cups baby spinach leaves
- 2 cups strawberries, hulled and halved
- 1/4 cup pecans
- 1/4 cup rice vinegar
- 2 Tbsp. sugar
- 2 tsp. poppy seeds
- 1/2 tsp. dry mustard
- Salt and freshly ground pepper
- 3/4 cup grapeseed oil
In a dry frying pan, toast the pecans over medium-low heat, stirring, until fragrant and starting to brown, about 5 minutes. Pour onto a plate to cool, then coarsely chop and set aside.
To make the vinaigrette, in a small bowl, whisk together the vinegar, sugar, poppy seeds, dry mustard, and a pinch each of salt and pepper. Add the oil in a thin stream, whisking constantly until the dressing is well blended.
In a large bowl, toss together the spinach, strawberries, and pecans. Add half of the vinaigrette and toss gently to coat. Add more vinaigrette as needed (you may not need all of it), and serve.
Williams-Sonoma Salad of the Day: 365 Recipes for Every Day of the Year (Weldon Owen) by Georgeanne Brennan.
More Salad Recipes