Ingredients:
- 1/2 cup (120 ml) Neutral Oil (e.g., Grapeseed, Canola)
- 1/4 cup (60 ml) Apple Cider Vinegar (or white wine vinegar)
- 1/4 cup (50 g) Granulated Sugar or Honey
- 1 Tbsp (15 g) Shallot, finely minced (optional)
- 1 tsp (5 ml) Dijon Mustard
- 1 Tbsp (15 g) Poppy Seeds
- 1/2 tsp (2.5 g) Fine Sea Salt, to taste
- 1/4 tsp (1 g) Freshly Ground Black Pepper, to taste
- 5 oz package (140 g) Baby Spinach, washed and dried
- 1 pint (approx. 350 g) Fresh Strawberries, hulled and thinly sliced
- 1/2 cup (60 g) Pecans or Walnuts, toasted
- 1/4 cup (50 g) Feta Cheese, crumbled (Optional)
Instructions:
- Combine Wet Ingredients: In a small bowl or jar, whisk together the apple cider vinegar, Dijon mustard, minced shallot (if using), sugar/honey, salt, and pepper until the sugar dissolves.
- Emulsify: Slowly stream the neutral oil into the vinegar mixture while continuously whisking vigorously (or pulsing with an immersion blender). The dressing should thicken slightly.
- Add Poppy Seeds: Stir in the poppy seeds.
- Chill and Rest: Cover and refrigerate the dressing for at least 30 minutes to allow the flavors to meld.
- Toast the Nuts: Place the pecans or walnuts in a small, dry frying pan over medium heat. Toast for 3–5 minutes, stirring frequently, until they become fragrant and lightly browned.
- Cool: Immediately transfer the toasted nuts to a plate to cool completely.
- Prepare Produce: Ensure the baby spinach is meticulously washed and spun until completely dry. Hull and slice the strawberries.
- Combine Salad Base: In a large salad bowl, gently combine the dry spinach and sliced strawberries. If using feta, crumble it over the top now.
- Dress (Crucial Timing!): Just before serving, remove the dressing from the fridge and give it a final vigorous shake or whisk. Drizzle 2/3 of the dressing over the salad ingredients.
- Toss and Finish: Gently toss the salad to lightly coat the spinach and berries. Add the cooled toasted nuts. Taste and add more dressing if necessary. Serve immediately.