Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
½ cup (120 ml) walnut pieces
1 tablespoon (15 ml) butter
2 tablespoons (30 ml) sugar
¾ pound (340 g) strawberries
8 ounces (226 g) baby spinach
1/3 cup (80 ml) olive oil
1/4 cup (60 ml) red wine vinegar
2 tablespoons (30 ml) brown sugar
¼ teaspoon (1 ml) salt
Method:
Add walnut pieces, butter, and sugar to a nonstick skillet over medium heat, then fry for 5 minutes, stirring frequently, until candied, but not burnt. Remove to a plate or a sheet of parchment paper, then separate any clumps of nuts while still warm.
Cut tops off strawberries, and slice. Add strawberries, spinach, and candied walnuts to a large salad bowl.
In a small bowl, whisk together olive oil, vinegar, brown sugar, and salt, then pour over salad ingredients, and toss to coat.