It’s too damn hot to cook. Let’s make a salad.
Ooh! How about the salad I had at the BrewWorks a few weeks back? Perfect.
Spinach and Strawberry Salad with Goat Cheese, Almonds, and Citrus Vinaigrette
No measuring needed for this one, just do what feels right, baby.
Here we go.
Toast slivered almonds over medium-low heat, until slightly browned and toasty-smelling.
Kind of like that.
While the almonds are toasting (keep your eye on them, they don’t take long), make your vinaigrette.
First, zest an orange. I used about 1 tsp. of zest, I think. Depends on how orange-y you want your vinaigrette.
Good gravy, but my picture taking leaves a lot to be desired, doesn’t it? Perhaps if I had a nice DSLR I’d have beautiful pictures for my blog, but alas. (Hint. HINT. Nikon? Canon? Hello?)
Juice the orange, add a splash of white wine vinegar, a sprinkle of salt, and a grind or two of fresh pepper, and whisk in some extra virgin olive oil.
I swear, I never use bottled dressings anymore. Unless it’s Russian, for Reubens. Mmm, Reubens. Coming soon!
Set the dressing aside (your almonds should be done by now for sure so take them off the stove and let them cool) while you slice up the strawberries.
Hulled and quartered is fine. And oh holy mother of crap were these strawberries GOOD. So sweet.
Now it’s time for assembly.
First up is the spinach – a good handful (or two, if so inclined).
Add the almonds.
Then the strawberries.
Then crumble up some goat cheese. (It’s very crumbly and soft, and so creamy and tangy, it’s delicious. Goat cheese is one of those things that I never thought I’d like but I tried it once while on a trip to California and now I love it. I make these chicken breasts stuffed with goat cheese and sun dried tomatoes with a white wine sauce…but another post, another time.)
And add to your salad.
Give the vinaigrette another quick stir and spoon over the salad. A sprinkle of salt, a grind of pepper, and you’re done.