READY IN: 20mins
INGREDIENTS 1tablespoonsesame seeds 2tablespoonswhite vinegar 2tablespoonschampagne vinegar 1⁄4 cupextra virgin olive oil 1tablespoonbalsamic vinegar 1⁄4 cupgranulated sugar 1tablespoonpoppy seed 1⁄4 teaspoonmild paprika 1⁄4 teaspoonWorcestershire sauce 1tablespoonred onion, finely chopped 1⁄2 teaspoonblack pepper 1⁄4 cupslivered almonds 1cupstrawberry, washed 3cupsbaby spinach leaves, washed and dried 2tablespoonsgoat cheese, crumbled(or more to taste)
DIRECTIONSIn a small saucepan over medium heat, add sesame seeds and sauté until lightly golden brown, about 5 minutes, stirring and tossing constantly. Remove from the heat and set aside.In a small bowl, combine white vinegar, champagne vinegar, olive oil, balsamic, sugar, poppy seeds, paprika, Worcestershire sauce, red onions, sesame seeds and freshly black pepper; whisk together until sugar dissolved. Cover and chill for 1 hour. Toast almonds and set aside.In a large bowl, toss spinach leaves, strawberries, and almonds. Pour dressing over salad and toss. Sprinkle with goat cheese. Makes 4 servings.
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