Ensalada de espinacas y fresas con glaseado balsámico

Ingredientes

• 1 cup balsamic vinegar
• 2 tablespoons honey or maple syrup
• 5 oz fresh baby spinach
• 1 pint fresh strawberries, hulled and sliced
• 1/4 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar (for vinaigrette)
• Salt, to taste
• Black pepper, to taste
• 1/2 cup toasted pecans or walnuts
• 1/3 cup crumbled feta or goat cheese
• 1/4 cup thinly sliced red onion

Preparación

1. 1

   Make the balsamic glaze: In a small saucepan, combine 1 cup balsamic vinegar and 2 tablespoons honey. Bring to a gentle simmer over medium heat. Cook, stirring occasionally, until reduced by half and coats the back of a spoon, about 10-15 minutes. Set aside to cool (it will thicken further as it cools).

2. 2

   Toast the nuts: While the glaze reduces, place the pecans or walnuts in a dry skillet over medium-low heat. Toast, shaking the pan frequently, until fragrant and slightly darkened, 3-5 minutes. Immediately transfer to a plate to cool.

3. 3

   Prepare the fruit and veggies: Wash and thoroughly dry the spinach using a salad spinner. Hull and slice the strawberries into even pieces. Thinly slice the red onion.

4. 4

   Make the vinaigrette: In a small bowl or jar, combine ¼ cup olive oil, 3 tablespoons of the cooled balsamic glaze, 1 tablespoon balsamic vinegar, a pinch of salt, and a few cracks of black pepper. Whisk or shake until well emulsified. Taste and adjust seasoning.

5. 5

   Assemble the salad: Place the dry spinach in a large bowl. Drizzle with just enough vinaigrette to lightly coat the leaves and toss gently. Add the sliced strawberries, toasted nuts, crumbled cheese, and red onion. Drizzle with a little more vinaigrette if desired, but do not overdress.

6. 6

   Finish and serve: Drizzle the remaining balsamic glaze artistically over the top of the salad. Serve immediately.