READY IN: 20mins


  • 1tablespoonsesame seeds
  • 2tablespoonswhite vinegar
  • 2tablespoonschampagne vinegar
  • 14 cupextra virgin olive oil
  • 1tablespoonbalsamic vinegar
  • 14 cupgranulated sugar
  • 1tablespoonpoppy seed
  • 14 teaspoonmild paprika
  • 14 teaspoonWorcestershire sauce
  • 1tablespoonred onion, finely chopped
  • 12 teaspoonblack pepper
  • 14 cupslivered almonds
  • 1cupstrawberry, washed
  • 3cupsbaby spinach leaves, washed and dried
  • 2tablespoonsgoat cheese, crumbled(or more to taste)

  • In 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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