Spinach Salad with Strawberry Vinaigrette

By polloazul

Ingredients

• Strawberry Vinegar:
• 2 1/2 tablespoons strawberry vinegar
• 3 tablespoons olive oil
• 5 ounces baby spinach (8 cups)
• 1/2 pound strawberries, cut lengthwise into thick slices (1 1/2 cups)
• 1/2 cup pecan halves (3 1/2 ounces), toasted and cooled
• 1 pound strawberries, trimmed (3 cups)
• 2 tablespoons sugar if berries are not sweet
• 2 cups white balsamic vinegar

Preparation

Step 1

Strawberry Vinegar:
Pulse berries with sugar (if using) in a food processor until finely chopped and very juicy. Transfer to a bowl and add vinegar. Let stand 1 hour. Strain vinegar thourough a fine-mesh sieve into a bowl, discarding solids.

Salad:
Whisk together vinegar, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking well. Put spinach, strawberries, and pecans in a large bowl and toss with just enough vinaigrette to lightly coat.