Strawberry, Goat Cheese and Candied Walnut Spinach Salad with a Fresh Strawberry and Peanut Butter Vinaigrette

I absolutely love this salad! The ingredients are so simple, but the kicker is the dressing; it is refreshing and so flavorful. I suggest strawberries for this time of the year, however, if blueberries or peaches are in season they are a wonderful alternative. As you use the substitution of fruit in the salad, use it in the dressing as well. I have not tried it, but I cannot imagine a fresh blueberry or peach vinaigrette to be anything but fantastic! Toss the dressing with the greens, and then top them off with the desired fruit, goat cheese and candied walnuts, simply seasoned with ground black pepper. I served this last night with my Eggplant Parmesan; hit the spot!

Salad
Ingredients
1 bag of spinach leaves, washed (If you prefer Butter or Iceberg Lettuce, they serve just as well)
1 1/2 cups of strawberries, washed and thinly sliced (I like a lot of fruit, please feel free to use less)
1/2 cup goat cheese, crumbled
1/2 cup candied walnuts (recipe follows)
Strawberry, Peanut Butter, Balsamic Vinaigrette, drizzled to taste (recipe follows)
Ground black pepper, to taste


Strawberry, Peanut Butter, Balsamic Vinaigrette
Ingredients
1/2 cup extra virgin olive oil
2 Tbsp. balsamic vinegar
1 tsp. dijon-style mustard
1 tsp. honey
1 clove garlic, minced
1 shallot, minced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 cup fresh strawberries
4 teaspoons peanut butter


Preparation
Blend all of the ingredients together in a blender or Cuisinart until desired consistency. Add additional olive oil or balsamic vinegar if you prefer it to be thinner.

Candied Walnuts
Ingredients
1 pound walnut halves
1 cup white sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons milk
1 teaspoon vanilla extract

Preparation
Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork.

Serves: 4