Strawberry Spinach Salad with Honey Lavender Vinaigrette
Sweet strawberries, tender spinach, toasted pecans and creamy goat cheese, all tossed in a honey vinaigrette with a hint of lavender. It's the salad we make for showers, potlucks and any day that needs something fresh.
Sweet strawberries, tender spinach, toasted pecans and creamy goat cheese, all tossed in a honey vinaigrette with a hint of lavender. It's the salad we make for showers, potlucks and any day that needs something fresh.
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Why this pairing works
Letting crushed lavender sit in the vinegar for a few minutes pulls out its flavor gently. Honey rounds off the acidity, and strawberries bring out lavender's sweet, fruity side.
Serves 4 Prep 20 min Cook 0 min
Ingredients
- 3 Tbsp white wine or champagne vinegar
- 1/4 tsp Culinary Lavender Buds, crushed
- 1 Tbsp Lavender Wildflower Honey
- 1 tsp Dijon mustard
- 1 small shallot, minced
- 1/3 cup extra virgin olive oil
- Lavender Pepper Grinder, plus salt to taste
- 6 cups baby spinach
- 2 cups strawberries, sliced
- 1/3 cup toasted pecans
- 3 oz goat cheese, crumbled
Directions
- Stir the vinegar and crushed lavender together in a jar and let it sit 10 minutes.
- Add the honey, Dijon, shallot and olive oil. Season with salt and pepper, cover and shake until creamy.
- Toss the spinach with about half the vinaigrette in a large bowl.
- Top with strawberries, pecans and goat cheese. Pass the rest of the dressing at the table.
Make it your own
- Add sliced grilled chicken for a full lunch.
- Swap the strawberries for fresh blueberries and the goat cheese for feta in July.
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