When strawberry season rolls around [1], one of my favorite applications of the fruit is in salad. This light salad combines spinach with strawberries and pecans, and is dressed with a balsamic poppy seed vinaigrette.

Ingredients

For the Salad
10 oz baby spinach
1 lb strawberries, sliced
1 cup pecans
4 oz pickled red onions
4 oz goat cheese, crumbled
For the Dressing
¼ cup balsamic vinegar
¼ cup olive oil
2 tbsp poppy seeds
1 tbsp honey
1 tsp Dijon mustard
Salt to taste
Black pepper to taste

This salad is built on a bed of baby spinach, with strawberries adding a burst of sweetness and tartness to each forkful. We will complement the berries with toasted pecans. Crumbled goat cheese adds some creaminess to the salad, and pickled red onions bring a bit of sharpness and acidity. Let us start by washing the spinach. Spinach grows in sandy soil, so be sure that the leaves are well washed. It is critical to dry the leaves thoroughly, as water droplets on the leaves will prevent the dressing from adhering to them. Remove as much water as possible with a salad spinner, and then set the spinach aside to dry in the air.

Next up is toasting the pecans. Place the nuts in a dry skillet over medium heat and toast, tossing occasionally, for about 5 minutes or until the pecans are fragrant. Remove the pecans from the heat and set aside. While the pecans cool, wash and slice the strawberries.

Let us now turn our attention to the dressing—a balsamic vinaigrette with poppy seeds and honey. While vinaigrettes often contain sweeteners and other flavors (as this one does), at its core a vinaigrette is an emulsion of oil and vinegar. This emulsion is created through vigorous mixing, and is not thermodynamically stable. Vinaigrettes tend to phase separate into oil and water layers if left to sit, so while you can prepare the dressing ahead of time, be sure to remix it before serving.

We will be using balsamic vinegar [2] and olive oil, with a bit of Dijon mustard to help stabilize the emulsion. As this is a cold application, use a high quality extra virgin olive oil if available. Combine the vinegar with the olive oil, poppy seeds, honey, mustard, and salt and black pepper to taste. Be liberal with the salt and pepper, keeping in mind that the dressing will be flavoring large quantities of vegetation and other ingredients. Whisk vigorously to combine, until the vinaigrette is emulsified. You should no longer see separate oil and water phases, and the dressing should appear creamy. Another great method for bringing a vinaigrette together is to combine the ingredients in a glass jar with a tight-fitting lid and shake vigorously.

Now it’s time to bring the salad together. Try to do this immediately before serving. If you want to prep the other ingredients beforehand, store the salad mix separately from the vinaigrette. It is important for any salad to give the ingredients a thin, even, coat of dressing, without bruising the leaves. The easiest way to accomplish this is to toss the salad in a very large mixing bowl, rather than trying to mix it with tongs or large spoons [3]. In the largest mixing bowl you have, combine the spinach with the toasted pecans, pickled red onions, most of the goat cheese, and half of the sliced strawberries. If you feel that your bowl is too small to toss effectively, work in batches, tossing a fraction of the salad at a time.

When dressing the salad, remember that you can always add more dressing, but you can’t take it back. Add about a quarter cup of the vinaigrette to the bowl and toss. Gradually add more dressing as necessary, until the salad ingredients are just barely coated—this should use about half of the vinaigrette. Plate the salad, topping with the remaining strawberry slices and goat cheese. Serve the salad immediately, with the remaining dressing on the side so diners can add more if desired.

Substitutions

Arugula is a great substitute for spinach, though it does change the character of the salad. The peppery hit from arugula pairs well with fresh strawberries. Feta cheese is a good substitute for the goat cheese, and avocado also works well in this salad.

Pecans can be substituted for almonds or sunflower seeds.

[1] In the United States, strawberries are generally grown from January through August. The peak season is April through June.

[2] Traditional balsamic vinegar (aceto balsamico tradizionale) is made in Modena, Italy, from cooked grape juice, which is fermented, concentrated, and aged for at least 12 years. This vinegar is very expensive, and is served by the drop with cheese and fruit, or just tasted directly as a shot. Even if you had some, don’t use it in a salad dressing! Supermarket balsamic vinegar (often labeled “balsamic vinegar of Modena”) imitate the flavors of traditional balsamic vinegar by adding caramel and other flavors to wine vinegar.

[3] Restaurants will often use enormous mixing bowls, as large as 30 quarts (3 ft in diameter) to toss single-digit servings of salad.

Recipe

Prep Time: 10 min Cook Time: 5 min Total Time: 15 min

Difficulty: 1/5

Heat Sources: 1 burner

Equipment: skillet, mixing bowl

Servings: 6

Ingredients

For the Salad
10 oz baby spinach
1 lb strawberries, sliced
1 cup pecans
4 oz pickled red onions
4 oz goat cheese, crumbled

For the Dressing
¼ cup balsamic vinegar
¼ cup olive oil
2 tbsp poppy seeds
1 tbsp honey
1 tsp Dijon mustard
Salt to taste
Black pepper to taste

Instructions

1. Add the pecans to a skillet over medium heat and toast for 5 minutes or until fragrant, tossing repeatedly. Remove the toasted pecans from the heat.

2. Combine the dressing ingredients—balsamic vinegar, olive oil, poppy seeds, honey, mustard, and salt and pepper. Whisk vigorously or shake in a sealed jar until the dressing is well combined.

3. Add the spinach leaves to a large mixing bowl, together with the pecans, red onions, most of the goat cheese, and half of the sliced strawberries. Pour over half of the dressing and toss until the leaves are coated and the other ingredients are well mixed into the salad.

4. Plate the salad and top with the remaining strawberry slices and goat cheese. Serve immediately, with the remaining dressing on the side.