Ingredients

  • 2 1/2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons strawberry preserves
  • 1/4 teaspoon sea salt
  • 1 1/2 cups sliced strawberries
  • 1 packet baby spinach
  • 1/2 cup coarsely chopped California walnuts, toasted*
  • 1/3 cup crumbled feta cheese

Preparations

  1. Whisk together lemon juice, olive oil, strawberry preserves and salt in a large bowl.
  2. Add sliced strawberries and toss lightly. Place spinach in the bowl and toss again to coat with the dressing. Top with California walnuts and cheese and serve immediately.

*To toast walnuts, add the walnuts to a hot, dry pan set over medium heat, only toasting as many walnuts as fit in the pan in a single layer. Cook walnuts, watching constantly and stirring frequently, for 1-2 minutes or until the walnuts start to brown and smell fragrant & toasted. Since the walnuts will burn easily in the pan, you must stir constantly to ensure even toasting until the walnuts turn a rich, golden brown. Remove walnuts to a plate or bowl to cool.