Serves 4 to 6
2 bunches fresh spinach, washed and torn into bite-sized pieces
1 pt ripe fresh strawberries, washed, hulled, and halved lengthwise
½ cup extra-virgin oil
¼ cup white wine vinegar
½ tsp Dijon mustard
1 Tbs fresh thyme, chopped
1 small red onion, minced
Salt and freshly ground black pepper, to taste
In chilled individual salad plates, arrange well-drained spinach leaves and strawberries.
In a small bowl, whisk together oil, vinegar, mustard, thyme and red onion. Season with salt and pepper, to taste. Drizzle some of the vinaigrette over each salad and serve.
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.