Right now our produce team has in flavorsome, local strawberries from Red Fire Farm. They pair particularly well in this recipe with local cow milk mozzarella from Mozzarella House in Everett, MA. Toss a handful of chopped herbs such as tarragon or dill to add bright, floral notes. Pair with a crisp saison or farmhouse ale for a lovely summer meal.
Baby Spinach with Roasted Strawberries, Mozzarella, Hazelnuts and Balsamic Vinegar
2 tablespoons honey
1 tablespoon extra virgin olive oil
1/4 teaspoon sea salt
1 pint strawberries, de-stemmed and cut in half
8 cups baby spinach
1 ball local mozzarella, cut into thin, small pieces
2 tablespoons tarragon, minced
1/4 cup hazelnuts, chopped
1/2 teaspoon extra virgin olive oil
1 teaspoon balsamic vinegar
Preheat oven to 375°F. In a small bowl, whisk honey, olive oil and sea salt together. Toss in strawberries and stir gently to coat. On a parchment lined baking sheet, lay out strawberries cut side up. Roast for 30-40 minutes, checking periodically and stirring them for even roasting. Set aside to cool.
While the strawberries are roasting, prepare the salad. In a large serving bowl, combine the baby spinach, mozzarella, hazelnuts and tarragon. Toss, then top with roasted strawberries and a drizzle of extra virgin olive oil and balsamic vinegar. Add salt and pepper to taste.