Surfas Los Angeles

Spinach Salad with Strawberries, Crispy Bacon, Slivered Red Onions, Goat Cheese and an Easy Balsamic Vinaigrette

From the Demo: Easy Breezy Summer Catering
Recipe Courtesy of Chef Meg Hall

Serves 6

10 ozs  Baby Spinach
1 Cup  Sliced Strawberries, tops removed
4          Strips of Bacon, Crisp in skillet and drain on paper towels
½         Red Onion, Thinly sliced
4-5 oz  Goat Cheese, crumbled
¼ cup  Balsamic Vinegar
1 cup   Olive Oil
1          Small Shallot, minced
TT       Salt
TT        Fresh Cracked Black Pepper

1. For Dressing:  Combine Shallot and Balsamic Vinegar in blender. 
2. With blender running, drizzle in olive oil.
3. If mixture is too thick, add water one tablespoon at a time.
4. Season with Salt and pepper.
5. For Salad:  In a large bowl, add Spinach and toss with vinaigrette just before serving.
6. Place Salad on plate or in bowl.
7. Arrange or sprinkle on toppings: Strawberries, Crumbled Bacon, Red Onion Slivers and Crumbled Goat Cheese.
8. Place dressing in a bowl on the side with serving spoon.

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