Growing up in Florida, we had access to some of the earliest and best strawberries around. The season there begins in December and is over by April. Out of loyalty, I have always chosen FL strawberries when local ones aren’t available, especially when they are from Plant City. Many years ago my family visited the strawberry festival held there. Memories are vague, consisting of walking around in a barn-like setting, petting some horses, and listening to bluegrass. One thing I do remember was a build-your-own shortcake bar. Mmmm….
Living now in NC I am forced to wait until April for strawberries. Here in Durham we have some excellent local strawberry farms. My favorite berries come from Vollmer Farms. Since strawberries are one of the foods on which the pesticide residue is the highest, I like that Vollmer Farms grows their berries organically. Each year I vow to make a pick-your-own trip so I can can some strawberry jam. I missed the opportunity yet again this year. But I did discover a mix of ingredients that makes a divine strawberry salad. I brought it to this year’s Hootenanny, where it was well loved.
I’m hoping that those of you who reside north of the Mason-Dixon line have enough time left in your strawberry season to experiment with this salad as well. The rest of us will have to eye your piles of juicy berries with envy, sigh, and wait until next season.
Strawberry Spinach Salad
Combine torn spinach leaves, sliced strawberries, coarsely chopped toasted walnuts, and crumbled goat cheese in a salad bowl.
In a small bowl mix 1/3 cup raspberry balsamic vinegar with 1 tsp dijon mustard, 1 tbsp. minced fresh basil, and coarsely ground salt and pepper to taste. Whisk in 2/3 cup good quality olive oil.
Dress salad and allow to sit for 20-30 minutes to allow the dressing to slightly wilt the spinach leaves. (If you are using baby spinach leaves skip this step and serve immediately.)
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