Happy Hump Day everyone! I’m still battling some cold virus thing that is really getting on my nerves. Matt and I are leaving for vacation Friday afternoon, and there’s still so much left to do to prepare and pack, little of which has been accomplished thus far. Oh, well, I trust it will all get done one way or another…
My dream last night is certainly an indicator I’m a bit under the weather – I dreamed I was on a “Chopped” episode and my competitors were Marcus Samuelsson, Marco Canora, and Shakira. The basket was themed “mystery meats” and the only recognizable ingredient was a bagged stir fry starter kit. And yes, I was the first one chopped…
I’m still a bit fatigued and fuzzy, and thus not really feelin’ it on the whole Write Creative and Articulate Blog Posts thing, so I’ll largely spare you. I had wanted to write a post about the whole Paula Deen fiasco; I do have some opinions (me? Have opinions? Never!), and I’d love for you to weigh in as well. But I think that will wait.
Instead, I’ll share this delicious, simple side salad in the hopes that strawberries are beautifully at their peak wherever you live. This was just wonderful – it would work as a side to a nice dinner or at brunch.
Source: adapted from Mr B’s Bistro Cookbook
2 tbs balsamic vinegar
1 tsp Dijon mustard
Kosher salt and black pepper to taste
¼ cup extra-virgin olive oil
8 cups baby spinach
½ cup sliced and hulled strawberries
In the bottom of your salad serving bowl, whisk together vinegar, mustard, salt and pepper. Gradually whisk in the olive oil. Add spinach and strawberries, tossing to coat, and lightly season again with salt and/or black pepper if desired. Serve immediately.