Recipe of the Month  
May, 2019
                                      
                          
STRAWBERRY-SPINACH SALAD
                            WITH POPPY SEED DRESSING


1/2 cup red wine vinegar
1/3 cup sugar
Salt & Pepper
1 tablespoon poppy seeds
1/2 cup roasted pecans
1/4 cup canola oil
1 tablespoon Dijon mustard
1 pound strawberries, hulled and quartered (about 2 1/2 cups)
10-12 ounces (about 5 cups) baby spinach
4 ounces crumbled goat cheese

Whisk vinegar, sugar and 3/4 teaspoon salt together in a bowl.
Set aside.

Toast poppy seeds in a small nonstick skillet over medium heat
until fragrant and slightly darkened (about 1-2 minutes).  
Transfer the poppy seeds to a bowl and set aside.  Add the pecans
to the empty skillet, return it to medium heat, and toast until
the nuts are fragrant and golden, (about 3-5 minutes).  Place
the nuts into a bowl and set aside to cool.

Whisk the oil, mustard, poppy seeds and 1/2 teaspoon pepper
into the vinegar mixture.  Place the spinach into a bowl and add
some of the dressing to the greens.  Toss lightly. Add dressing
sparingly so as not to overdress the spinach.  

Place the spinach onto a large serving platter.  Sprinkle the
strawberries, goat cheese and pecans over the top.  Serves 4-6.