From Gourmet. This refreshing salad is simple and epitomizes the seasonality of the produce in this week’s share. It’s now or never!
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
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.
*Strawberry Vinegar: Pulse ½ cup strawberries in a food processor until finely chopped and very juicy. Transfer to a bowl and add 1/3 cup white balsamic vinegar. Let stand 1 hour. Strain vinegar through a fine-mesh sieve into a bowl (optional).