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4 pints strawberries, washed, hulled and sliced |
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3 tablespoons walnut oil |
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3 tablespoons red wine vinegar |
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1/4 teaspoon whole peppercorns |
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1/2 teaspoon coarse salt |
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5 navel oranges, peeled, pithed then cut crosswise into ¾-inch-thick-rounds |
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1 cup loosely packed basil leaves, coarsely chopped |
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2 pounds spinach, rinsed and patted dried |
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| Add 1 cup of the strawberries, along with the walnut oil, vinegar, peppercorns and salt to the bowl of a food processor; pulse until strawberries are roughly pureed and peppercorns are roughly ground. Set strawberry dressing aside. |
| Combine remaining strawberries, oranges, basil and spinach to a large serving bowl. Drizzle strawberry dressing over salad then lightly toss to coat. |
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