Louisiana Strawberry Spinach Salad with Strawberry Balsamic Dressing

By Nagi | RecipeTin Eats

This is a fabulous salad - especially for special occasions! It's a surprising combination of ingredients that works brilliantly together. The Dressing is especially beautiful! This is a recipe by Chef Varnedoe of Baton Rouge’s Restaurant IPO (now closed :( ), via Around Anna's Table.

Ingredients

• 250 g / 8 oz fresh strawberries (, tops cut off)
• 3/4 cups balsamic vinegar
• 1/4 cup olive oil
• 4 tbsp brown sugar (, packed (light brown))
• 2 tbsp strawberry jam or preserves
• 1/2 tsp salt
• 1 cup pecans ((mostly whole, can chop some))
• 2 tbsp brown sugar ((any))
• 2 tbsp / 30 g butter
• 4 cups baby spinach (, packed)
• 16 (250 g / 8 oz) large strawberries (, sliced )
• 75 - 100 g / 2 - 3.5 oz blue cheese (, crumbled (to taste))
• Salt and pepper
• Salt and pepper

Instructions

1. 1

   Whizz Dressing ingredients in a food processor or blender. Strain if desired (to remove little strawberry seeds). Keep for up to 2 weeks in the fridge.

2. 2

   Pecans: Line a tray with parchment / baking paper. Melt butter in a medium saucepan over medium heat. Add pecans, toss to coat. Add sugar and stir for 5 minutes. The sugar will melt and coat the pecans. Pour onto tray, spread out, allow to cool - it will harden.

3. 3

   To serve, place the spinach and half the strawberries in a bowl and drizzle over a bit of Dressing. Toss gently, then transfer to a serving bowl. Top with remaining strawberries, then drizzle with more Dressing. Crumble over blue cheese and scatter with pecans. Serve immediately, with remaining Dressing on the side!