Spinach and Strawberry Salad with Balsamic/Honey Vinaigrette

A few months back I was in San Francisco for work and got a chance to visit the Ferry Building. I browsed the many food shops there and had lunch at the Slanted Door. If you have any interest in food at all and are in San Francisco, you must go to the Ferry Building. Inside you'll find artisan cheeses at Cowgirl Creamery, a shop that carries nothing but mushrooms from all around the world another with hundreds of oils, and one with chocolate like you've never had before.

In one of the shops I got the opportunity to taste balsamic vinegars. Yes, I'm serious, a balsamic tasting. What was incredible was the variety available. This education led me to search for a good aged balsamic. I found some 12-year old that poured like molasses and had both sweet and tangy flavors.

I used it to make the dressing for this salad, that was otherwise very simple. It was a delicious light side to what was an otherwise heavier meal. The salad and dressing was only 78 calories, with 6 grams of fat and 1 of fiber. If you're worried about fat intake, substitute chicken broth for half the oil or make it a creamy dressing and substitute non-fat Greek yogurt.

Let's eat!

Spinach and Strawberry Salad with Balsamic/Honey Vinaigrette
Makes 10 servings
Ingredients
10 ounces baby spinach
10 ounces sliced strawberries (divided)
1/4 cup extra virgin olive oil
1/3 cup quality balsamic vinegar
1 clove garlic, minced
1 tablespoon minced shallot
1 tablespoon warmed honey

Directions:
To make the vinaigrette, combine balsamic, shallot, garlic and one of the strawberries (crushed). Slowly whisk in the oil. Combine spinach, strawberries and dressing, serve immediately.

If your not going to eat this all at one serving, pour a little of the dressing over individual servings instead of mixing it all together.

Deal of the Day: You can order 12-year-old balsamic vinegar online if it isn't available to you locally. I know it's expensive, but, trust me, it's worth it.