¼ cup olive oil
¼ cup oil (ex: flax, hemp, grapeseed)
1/3 cup rice vinegar
4-6 strawberries (depending on size), tops removed
1 tsp Dijon mustard
1/8 tsp salt
¼ tsp ground black pepper
¼ cup pine nuts, toasted*
8 cups baby spinach leaves, tightly packed
6-8 strawberries, tops removed and thinly sliced
To prepare dressing: In a blender or food processor, combine all the ingredients until smooth and creamy. To prepare salad: Separate spinach into bowl(s). Garnish with strawberries and pine nuts. Drizzle with vinaigrette just before serving. Makes 2 large or 4 small servings. Vinaigrette makes approx. 1 cup.
*Preheat oven to 350 degrees F. Spread nuts out on a small baking tray and roast them for 5-10 minutes. Remove from oven immediately and let cool before chopping or serving.
Borrowed from: “La Dolce Vegan!” by Sarah Kramer