California Strawberry and Spinach Salad
Serves 4

For the dressing
1 tsp. Dijon
1 tbsp. chopped chives
2 tsp. chopped garlic
2 tsp. chopped shallots
½ cup balsamic vinegar
1 cup olive oil
Salt and pepper

• Mix all ingredients well and hold chilled for service.

For the salad
12 oz. stemmed and well washed baby spinach or regular spinach torn into smaller pieces
1 ¼ cups hulled, washed and quartered RIPE strawberries
¼ cup sliced and toasted almonds
1/3 cup cubed feta or other firm cheese of your choosing

• Combine all ingredients in a large bowl.
• Add dressing from above, about 1 tbsp. per person and toss well to coat spinach.
• Don’t over toss as the spinach will break down, serve at room temperature or slightly chilled.