|Spinach Strawberry Salad with Burrata|
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!
"Ripe strawberries hung from the little plants, row after row.
They gleamed like baubles, bright and red among the leaves,
weighing down their stalks.
**Spinach Strawberry Salad with Burrata**
Cashews or other raw nuts ( I used butternuts which I had on hand)
Burrata (or goat cheese – whichever you prefer!)
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
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