Plate of strawberry spinach salad with vanilla balsamic dressing

Description

This sweet and savory salad combines juicy strawberries with toasted hazelnuts and a decadent balsamic vinaigrette sweetened with vanilla bean. Toss with baby spinach and enjoy a simple yet sophisticated first course or side dish.

Dressing
  • 2 Tablespoons balsamic vinegar
  • 1 Tbsp. honey
  • 1/2 Cup olive oil
  • 1/2 of one vanilla bean
  • Salt and pepper
Salad
  • 1 Package (16 ounces) Driscoll's Strawberries
  • 1/2 Cup raw crushed hazelnuts (or nuts of choice)
  • 1 Tbsp. olive oil
  • 1 bunch (8 ounces) baby spinach
Dressing
  1. POUR 2 tablespoons balsamic vinegar into a small saucepan.
  2. CUT 1 vanilla bean in half lengthwise.
  3. SCRAPE seeds carefully from half of vanilla bean using edge of a small knife. (USE remaining half for other recipes.)
  4. ADD vanilla bean pod and seeds to saucepan.
  5. STEEP mixture gently until barely simmering.
  6. STRAIN mixture to remove pod and seeds.
  7. ADD 1 tablespoon honey.
  8. WHISK IN 1/2 cup olive oil.
  9. SEASON with salt and pepper to taste.
  10. SET ASIDE dressing.
Salad
  1. PREHEAT oven to 400°F.
  2. TOAST 1/2 cup hazelnuts (or nuts of choice) 3-6 minutes or until lightly golden.
  3. TOSS warm nuts with 1 tablespoon olive oil.
  4. PLACE baby spinach into a large salad bowl.
  5. HULL strawberries and CUT into quarters.
  6. ADD strawberries to bowl.
  7. ADD nuts.
  8. TOSS mixture lightly.
  9. STIR dressing thoroughly and POUR over salad.
  10. SERVE Strawberry Spinach Salad with Vanilla Balsamic Dressing immediately.
Calories 428.00
Total Fat 36.73 g
Saturated Fat 4.56 g
Cholesterol 0.00 mg
Sodium 92.04 mg
Total Carbohydrates 22.68 g
Dietary Fiber 2.50 g
Protein 4.35 g