Celebrate Fathers Day with a Spinach Strawberry Salad with Burrata from My Garden Footprint
Spinach Strawberry Salad with Burrata
As a child strawberries became synonymous with the "Strawberry Social" fundraiser we attended in elementary school. We would get all "spiffied" up and head to the school as a family. Part of the strawberries appeal is that it's arrival marks the beginning of summer. Strawberry shortcake brings memories of lazy summer days, warm sunshine and childhood pursuits.
It doesn't take much to make me happy in the summer. Give me my Adirondack chair on the porch and a bowl of freshly picked strawberries and my day is made. When the first of the local strawberries make their appearance (always worth the wait), I start to think ahead, remembering how quickly this season tends to fly by. You could try some of my favourites like British Sponge Cake with Mascarpone Cream and Strawberries, Genoise with Strawberry Ice Wine Sauce, or to cool off a Strawberry Frozen Yogurt. We are now celebrating the arrival of cherries so strawberries are now at the tail end of their season, but these would still work wonderfully with the smaller and more intensely flavoured end-of-the-season strawberries. They are not just for jam anymore!
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"Ripe strawberries hung from the little plants, row after row. They gleamed like baubles, bright and red among the leaves, weighing down their stalks.
Odo Hirsch _________________________________________________
Tender leaves of freshly plucked baby spinach, sun-kissed local strawberries and creamy burrata cheese make a delicious seasonal salad for Fathers Day. Tie it all together with a light strawberry dressing. Yes please!!! The recipe comes from My Garden Footprint.
**Spinach Strawberry Salad with Burrata**
Spinach
Strawberries
Cashews or other raw nuts ( I used butternuts which I had on hand)
Burrata (or goat cheese – whichever you prefer!)
Dressing:
3-4 strawberries (I used 3 large strawberries)
1 tablespoon dijon mustard
2 teaspoon honey
1/4 cup olive oil
1/2 lemon, juice
sprinkle of salt/pepper
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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