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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Spinach and Strawberry Salad with Thyme-Infused Vinaigrette Recipe

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This recipe for Spinach and Strawberry Salad with Thyme-Infused Vinaigrette is from The Blacks Cook - Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup best-quality olive oil

2 tablespoons chopped fresh thyme leaves, divided (any variety of strongly flavored thyme will work; lemon thyme gives a particularly nice flavor)

4 tablespoons white balsamic vinegar

¼ teaspoon Dijon mustard

1 small shallot, finely minced (1 generous tablespoon)

1 teaspoon sea salt, or to taste

½ teaspoon freshly ground black pepper, or to taste

½ pound baby spinach leaves (about 12 cups), stemmed, washed and dried well, and any large leaves torn into bite-sized pieces

1 ½ pints fresh strawberries, preferably red and yellow, washed, dried, hulled and sliced lengthwise

4 sprigs thyme or strawberry blossoms for garnish
Directions:
Directions:
Pour the olive oil into a small saucepan and heat over low heat until warm, about 2 minutes, then remove the saucepan from the heat. Pour the oil into a small nonreactive bowl. Stir in 1 tablespoon thyme, and allow the mixture to cool and steep, at least 30 minutes and up to 24 hours.

Whisk the vinegar into the cooled thyme-oil mixture until well-blended, then whisk in the mustard, shallot, remaining chopped herbs and salt and pepper. Check the seasoning and adjust to taste.

Place the spinach in a large salad bowl and drizzle the vinaigrette over by spoonfuls, tossing after each addition until the leaves are just slightly glossy with the coating. Pile the salad evenly among 4 chilled plates, and arrange the strawberry slices evenly on top of each. Garnish with strawberry blossoms if available, or with a sprig of fresh thyme.

This makes three-fourths cup dressing. Save the remaining dressing, refrigerated and covered, for 1 week.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
30 minutes plus steeping time
Personal Notes:
Personal Notes:
Made this for Craig and he loved it!! Served with Creamy Truffle-Scented White Bean Soup.

 

 

 

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