Ensalada de espinacas y fresas con vinagreta de fresa

Ingredientes

• 1/2 cup pecan halves
• 3 tablespoons strawberry vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 5 ounces fresh baby spinach (about 8 cups)
• 1/2 pound strawberries (about 1 1/2 cups), cut lengthwise into thick slices

Preparación

1. 1

   In a small dry frying pan, over medium heat, lightly toast the pecan halves until just golden brown. Remove from the heat and let cool.

2. 2

   In a small bowl, whisk together the strawberry vinegar, salt and pepper. Add the olive oil and whisk well until fully combined.

3. 3

   In a large bowl, place spinach, strawberries and pecans. Pour vinaigrette in as well and toss to coat.

4. 4

   Serve immediately.