Strawberry/spinach Saled

Light and refreshing served on a hot summer day as a 1st course at breakfast or lunch.

1 bag Baby Spinach
1 Pint fresh Strawberries cut in half or quarters
1 3 oz. Goat Cheese
1 Cup roasted Walnuts
3 Tbl. Balsamic Vinegar
1 Tbl. Honey
Extra Virgin Olive Oil

Slice or cut up strawberries and place in bowl.
Mix together vinegar and honey: add to berries.set aside.
Wash spinach and dry well. Tear into small pieces.
Cut large Strawberries in half or forths, Place in bowl.
Mix vinegar & honey and fold into strawberries.

Assemble: Place spinach on plates, spoon berries and juice on top, Crumble goat cheese over berries and then nuts. Drizzle with olive oil.

Recipe Summary:
Yield: 6-8
Prep Time: 20 min

Other recipes by Candlewick Inn:
Baked Peaches
Strawberry Soup
Melons In Mint Sauce
Rhubarb Cobbler
Breakfast Pumpkin
Southwest Strata
No Wheat Corn Bread
Sour Dough English Muffins
Sweet Dough From Sour Dough Starter

Recipe Provided By:
Candlewick Inn
Warren, RI

Warren Bed and Breakfast Inns