Every year I would wait for this time when strawberries can be found on the crowded smarket stalls or at the grocer’s : sweet, delicate and full of flavor. And every year I would try to have the most of them, hence they end up in curd, jam, yogurt, cream, tarts, smoothies, cakes or salads, pampered by some drop of balsamic vinegar or honey to enhance their flavor.
I remember when, as a child, I would pick them from my grandma’s garden. I used to find them shy, hidden under some leaf, glowing and full of freckles. Sweet memories of mine!
How would spring be without strawberries?
Years ago, while in Oman, I managed to find them scattered on a shelf in the expats area in small punnnets, like berries are normally sold in Europe, very expensive (about 8 euros, 200g) and I was surprised when, knowing how much I liked them as a child, I offered them to one of my local colleague’s little daughter and she looked suspicious because she did not know what strawberries were. She was not even curious to taste them. Then I realized how lucky I was to be born in Europe :).
But back to the strawberries in DD kitchen and this time I suggest you a salad; a delicious salad, a mix of different flavors and textures in happy colors of spring. You have to try to understand what I mean :).
- 100g baby spinach
- 50g walnuts
- 50g feta cheese
- 200g strawberries
- 1ts brown sugar
- a pinch of salt
For Balsamic Dijon Vinaigrette:
- 2tbs balsamic vinegar
- 3tbs olive oil (evo)
- 1ts Dijon mustard
- 1ts honey
- Persian blu salt – to taste
- black pepper – to taste
- Prepare the Balsamic Dijon Vinaigrette: combine oil balsamic vinegar, mustard, honey, salt and pepper in a bowl; whisk well until combined obtained a creamy dressing. Leave aside.
- Get walnuts caramelized with brown sugar and salt in a small skillet over low heat
- Clean and cut the strawberries; dice the cheese
- Put the spinach in a large bowl, add the strawberries, the walnuts and cheese
- Toss with the vinaigrette
- Serve immediately