Ingredients
VINAIGRETTE:
1/2 cup walnut oil
1/2 cup shallots thinly sliced
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
Kosher salt
black pepper
2 ounces Parmesan–shaved on top
SALAD:
2 bunches spinach (about 8 cups, loosely packed)
1 pint strawberries, hulled (stems/leaves removed) and thinly sliced, divided
1/2 cup coarsely chopped toasted walnuts
2 ounces Parmesan–shaved on top
Directions
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In a small saucepan over medium heat, warm the oil with the shallots.
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Reduce heat to low and cook until the shallots are softened, but not browned.
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Add the vinegar and mustard, whisking to emulsify. Season to taste with salt/pepper.
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In a large serving bowl, place the spinach and season with salt/pepper then add strawberries and walnuts.
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Add half of the vinaigrette, toss well to coat and then add more, one tablespoon at a time. Shave Parmesan on top and garnish.
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