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Spinach and Strawberry Salad

Spinach and Strawberry Salad

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

2 cups ripe strawberries, stems removed and halved
¼ cup white vinegar (or balsamic or raspberry-flavored vinegar)
½ teaspoon Dijon mustard
½ cup olive oil
2 tablespoons sunflower seeds
3 cups fresh spinach, stems removed
4 ounces crumbled goat cheese

In a food processor or blender, pulse 1 cup of the strawberries. Add vinegar and mustard, and process until smooth. Slowly add in the olive oil, and continue blending. Set aside.

Warm a small skillet to medium-high, toss in the sunflower seeds and shake the skillet as the seeds heat so they don’t burn. Once lightly toasted, place them in a small bowl to cool.

Toss spinach leaves with remaining strawberries, and lightly dress with the vinaigrette. Sprinkle with crumbled goat cheese and toasted sunflower seeds.