Strawberry and spinach salad

Ingredients

For the wardrobe

▢1 lemon juice juice

▢2 tablespoons balsamic vinegar

▢1 tablespoon of honey

▢Kosher salt

▢Ground black pepper

▢1 ⁄4 cup extra virgin olive oil

For the salad

▢1 ⁄2 cup sliced almonds

▢1 tablespoon of extra virgin olive oil

▢ 6 ounces baby spinach

▢1 pound cut and thinly sliced strawberries

▢2 small shallots, thinly sliced

▢1 ⁄2 cup coarsely chopped fresh mint

▢1 ⁄4 cup crumbled feta and more to taste

Instructions

Make the vinaigrette: In a small bowl, combine the lemon juice, balsamic vinegar and honey. Add a big pinch of kosher salt and black pepper (about 3 ⁄4 teaspoon each). Whisk to combine. Continue to whisk vigorously as you begin to drizzle in the extra virgin olive oil. Slowly add oil until dressing reaches desired consistency, between 1⁄4 cup and 1⁄ Continue whisking until dressing is emulsified. Taste and add more salt and pepper to taste.

Almond Toast: In a small skillet set over medium heat, add 1 tablespoon of extra virgin olive oil. Add the almonds and cook, tossing regularly, until golden brown and fragrant, about Immediately remove from heat and set aside to cool while you work on the salad.

Assemble the salad: In a large salad bowl, combine the spinach, strawberries, shallots and mint. Pour in the dressing and toss to make sure the dressing is evenly distributed and the spinach is well coated

Finish and serve: Add the feta cheese and toasted almonds and give it another sweet toss. Serve, topped with more feta to taste.