- Serves: 4
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
For the vinaigrette
- 1 tablespoons balsamic vinegar
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon finely chopped fresh garlic
- Sea salt and freshly ground black pepper to taste
For the salad
- 4 to 5 ounces young spinach leaves, washed and spun dry
- 1/2 pint ripe sweet strawberries, washed and cut in half
- Sea salt and freshly ground black pepper to taste
- 1 ounce Parmigiano Reggiano cheese
Directions
Make the vinaigrette in a large salad bowl. Whisk the balsamic vinegar with the olive oil, garlic, salt and pepper. Toss in the spinach leaves, using tongs or clean hands to roll the leaves until they are lightly coated with the balsamic vinaigrette.
Distribute salad evenly between 4 plates and place the split strawberries evenly over the salads. Sprinkle with a little extra salt and pepper. With a vegetable peeler, cut wide curls from the Parmesan cheese, allowing the curls to fall on top of each salad.
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