- 4 pints fresh strawberries, washed and sliced, divided*
- 3 tbsp red wine vinegar
- 3 tbsp walnut oil
- 1/4 tsp whole peppercorns
- 1/2 tsp coarse salt
- 6 oranges, peeled and pithed, cut into 3/4" thick rounds*
- 2 lbs fresh spinach*
- 1 cup loosely packed basil leaves, roughly chopped*
- 1/2 cup toasted hazelnuts, roughly chopped*
Directions:
- Place 1 cup of the sliced strawberries in the bowl of a food processor. Add the vinegar, oil, peppercorns and salt. Pulse until the berries are roughly pureed and the peppercorns roughly ground. Set aside.
- Combine remaining strawberries, oranges, spinach, basil and hazelnuts in a large bowl. Pour dressing over salad to taste; toss and serve.
Serves 6-8
*Ingredients available at Belltown
