June 1 was opening day of strawberry picking at my favorite pick-your-own farm. This means sinking your teeth into a sun-warmed Mt. Hood—the much-acclaimed Oregon berry. The berry that reminds you (or lets you know for the first time) just what a strawberry tastes like. Or should, anyway.
That my freezer is still full of last summer’s strawberries is only an indication of not knowing how to ration. Daiquiris anyone?
Just before my back said “enough,” I made my way to the rows of plump spinach, giving me the perfect dish for a friend’s party later that day.
Seasonal Salad: Spinach and strawberries with red onion and feta cheese
Fresh spinach (washed and dried)
Fresh strawberries (washed and sliced, not too thinly)
Red onion (sliced very thinly)
Crumbled feta (or goat cheese)
For the dressing:
3 T balsamic vinegar
1 T Dijon mustard
1 garlic clove, minced
1/2 cup olive oil
Salt and freshly ground pepper
Whisk the dressing ingredients together until emulsified. Toss with berries, onion, spinach and feta just before serving. Finish with freshly ground pepper.