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.
- 2 Tablespoons balsamic vinegar
- 1 Tbsp. honey
- 1/2 Cup olive oil
- 1/2 vanilla bean
- Salt and pepper, to taste
- 1 Package (16 ounces) Driscoll's Strawberries
- 1/2 Cup crushed hazelnuts
- 1 Tbsp. olive oil
- 1/2 Tsp. Kosher salt
- 1 bunch baby spinach (8 ounces)
Cut vanilla bean lengthwise in half and scrape out seeds with a small knife. Put bean pod and seeds into a small saucepan with balsamic vinegar. Gently steep mixture until barely simmering. Let cool and strain to remove pod and seeds. Add honey then whisk in olive oil. Season with salt and pepper to taste.
Preheat oven to 400°F. Toast hazelnuts 3 to 6 minutes or until just lightly golden. Toss warm hazelnuts with oil and salt.
Hull strawberries and cut in quarters. In a large bowl, gently toss baby spinach, strawberries and hazelnuts together. Stir dressing then add to salad before serving.