Ingredients
Pear Vinaigrette
- 3/4 cup avocado oil
- 1/4 cup Paladin brand pear vinegar
- 1/4 tsp sea salt
- 2 tsp light agave
- 1 tsp country Dijon mustard
- 1 clove garlic, minced
- 1 tbs fresh lemon juice
- Freshly ground pepper to taste
- 1/2 tsp fresh basil, chopped
Salad
- 6 cups baby spinach, washed and dried
- 1 pint fresh Oregon strawberries, rinsed, hulled and sliced
- 1/2 cup thinly sliced fennel, reserve some delicate fronds for plating
- 1 large fairly firm avocado, peeled, pitted, medium dice
- 1/4 cup red onion, small dice or thinly sliced if you prefer
- 4oz crumbled French feta cheese
- 1/4 cup 29 Kettle bourbon almonds, chopped
- 10-12 fresh basil leaves, julienned
Preparation
Place all spinach, strawberries, fennel, avocados, and red onion together in a bowl or platter. Dress with vinaigrette. Sprinkle with a bit of sea salt and grind of pepper. Add the feta cheese, 29 Kettle almonds and basil. Add fennel fronds as a decoration on platter or on top of salad.
