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This sweet and savoury salad combines juicy strawberries with toasted hazelnuts and a decadent balsamic vinaigrette sweetened with vanilla bean. Toss with baby spinach and enjoy a simple yet sophisticated first course or side dish.
2 Tablespoons balsamic vinegar
1 Tablespoon honey
1/2 Cup olive oil
1/2 vanilla bean
Salt and pepper, to taste
1 Punnet Driscoll's Strawberries
1/2 Cup crushed hazelnuts
1 Tablespoon olive oil
1/2 Teaspoon Kosher salt
1 bunch baby spinach
Cut vanilla bean lengthwise in half and scrape out seeds with a small knife. Put bean pod and seeds into a small saucepan with balsamic vinegar. Gently steep mixture until barely simmering. Let cool and strain to remove pod and seeds. Add honey then whisk in olive oil. Season with salt and pepper to taste.
Preheat oven to 205°C. Toast hazelnuts 3 to 6 minutes or until just lightly golden. Toss warm hazelnuts with oil and salt. Hull strawberries and cut in quarters. In a large bowl, gently toss baby spinach, strawberries and hazelnuts together. Stir dressing then add to salad before serving.