Recipes utilizing summer fresh produce from our local farmers and their supporters.

Spring Spinach Salad with Strawberries
Jo-an Rechtin, Chester County Freelance Food Writer

2 tablespoon raspberry vinegar
1 tablespoon poppy seeds
1/4 cup olive oil
6 oz Farmer’s Market baby spinach leaves
5 fresh local strawberries
1/3 cup sesame snacks
2 oz goat cheese (Avondale’s Shellbark Hollow Farm)

1.      Combine the poppy seed and raspberry vinegar in a small bowl. Slowly add the olive oil to the mixture while continuously whisking. Place the vinaigrette in the refrigerator until ready to serve.
2.      Roughly chop (or tear) the baby spinach into large julienne strips. Add to a large bowl. Prep the remaining components of the salad, but keep separated.
3.      Slice the strawberries into thin round slices.
4.      Crumble the goat cheese into medium-size chunks.
5.      When you are ready to serve the salad, top with strawberries, sesame snacks and goat cheese and lightly mix together.
6.      Dress salad to taste. Gently toss and serve immediately.
Serves 4.