Spinach Strawberry Salad
goat cheese to taste
slivered almonds (you can also use walnuts, or pine nuts) to taste
honey 1 tablespoon
olive oil, balsamic vinegar, salt, pepper to taste
Wash spinach and put them in a bowl. Wash strawberries and thinly slice them. Toast almonds (or walnuts) in the oven for about ten minutes, without letting them become too dark.
Mince shallot and mix it with orange juice, honey, olive oil, vinegar, salt and pepper. Let it rest for about half hour.
Right before serving, dress spinach with the vinaigrette, mix well and then add strawberries, crumbled goat cheese and nuts.