This past shabbat I tried a new recipe - the seeds in the dressing, along with the toasted almonds gave a lovely crunch and the strawberries in the dressing had a tart, sweet, tangy flavor that woke up palates! Don't even bother to use a "fancier" vinegar - it will get lost!
Strawberry Spinach Salad
2 tablespoons sesame seeds
2 tablespoons poppy seeds
1/4 cup sugar
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon sweet paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 tablepoons grated shallot (use a microplane grater)
1/2 cup blanched slivered almonds - toasted
10 ounces baby spinach
12 ounces fresh strawberries, sliced
One day ahead of serving, put all dressing ingredients in cruet and shake well. Set aside to blend.
Immediately before serving, mix spinach, strawberries and almonds - shake dressing well, coat and toss!
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