Spinach leaves are topped with a strawberry-rhubarb vinaigrette then topped with feta and walnuts for a salad that can easily go straight from the spring farmers market to your plate.
Author: Lisa Colburn Stewart
Cuisine: Salad
Serves: 4
Ingredients
2 cups rhubarb, washed, both ends removed and thinly sliced
2 pints strawberries, washed, stems removed and quartered (or sliced if large), divided
2 Tablespoons cider vinegar
¼ cup local honey or maple syrup
3-4 Tablespoons olive oil
1 lb. spinach leaves, washed and tough stems removed.
2 handfuls walnut pieces, or slivered almonds, toasted
½ cup crumbled goat cheese or feta
Sea salt and pepper, to taste
Handful sliced dates, optional
Instructions
Place the rhubarb, 1 pint strawberries, vinegar and honey into a medium saucepan over medium heat and cook for about 10-15 minutes until strawberries and rhubarb completely dissolve. Set aside.
Place spinach and remaining strawberry slices into a large bowl.
Place strawberry-rhubarb mixture in a food mill and puree, then whisk in the olive oil until desired consistency. You can also use a food processor and while blending, drizzle in olive oil until you reach the desired consistency. (I like a little less olive oil so I use about 2-3 Tablespoons but ¼ cup (4 Tablespoons) makes a nice smooth vinaigrette.)
Add salt and pepper, to taste (keeping in mind that feta can add a lot of salt)
Just before serving, toss salad with desired vinaigrette, top with walnuts, crumbled cheese and dates, if using.
Notes
This recipe makes a large enough portion of the rhubarb-strawberry puree that I reserve about ¼-1/2 cup of the puree before adding the olive oil and keep it in a jar in the fridge to spread on toast with salted butter.
Recipe by FamilyandForks at https://www.familyandforks.com/strawberry-rhubarb-spinach-salad/