By Karin Calloway
Baby Spinach Salad with Strawberries
Spinach and strawberry salads abound in the spring, but here’s one with a twist from warm vinaigrette that’s salty with crisp pancetta and sweet from strawberry jam. This is a wonderful change of pace from standard spinach and strawberry salads that are tossed with warm bacon vinaigrette or poppy seed dressing.
Use the best strawberry preserves you can find in this recipe. Hang onto the recipe to substitute peaches and peach preserves for the strawberry in the summer, and pear jam and fresh pears in the fall or winter.
Place the baby spinach in a large bowl. Pour desired amount of warm dressing over the spinach and toss to coat. Divide among salad plates and garnish each salad with some of the sliced strawberries, walnuts and goat cheese. Serve immediately. (Cover and refrigerate any leftover dressing.)
Makes 6 servings.