You can lighten this salad by omitting the goat cheese. However, this particular version was made with Bucherondin, a goat cheese log from Stinky Brooklyn. It is also tasty if you substitute sunflower seeds for the almonds. 

Ingredients:

  • 3 cups baby spinach
  • 6-8 strawberries, sliced
  • 1/4 cup crumbled goat cheese
  • 4 basil leaves, julienned
  • 2 tablespoons sliced almonds
  • 1/2 cup balsamic vinegar
  • 1 teaspoon light brown sugar
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste

Directions:

  1. To reduce the vinegar, pour it into a small saucepan along with the brown sugar. Bring to a boil, and then reduce to a simmer. Stir frequently, and be careful not to burn the vinegar. When it reduces by about half, remove from heat. When cooled to room temperature, whisk in olive oil. I added a little bit of salt and pepper, put it in a sealed container and gave it a few shakes.
  2. To assemble the salad, layer spinach, strawberries, goat cheese, almonds, and basil.
  3. Drizzle the salad with dressing just before serving. You will have extra dressing, which you can refrigerate and use at another time.
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