| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | French | Salads, Fruits, French can | 6 | Servings |
INGREDIENTS
| 1/2 | c | Raspberry vinegar |
| 1/2 | c | Vegetable oil Water |
| 3 | Shallots; finely chopped freshly ground black pepper | |
| 2 | pt | Strawberries;fresh ; 1 lb sliced |
| 1 | lb | Spinach;fresh, trimmed(500g) |
INSTRUCTIONS
Strawberries need not be confined to dessert, says Denis Pelletier, chef at Restaurant Le Mouilin de St. Laurent on Ile d'Orleans. The island is one of the province's lushest strawberry-growing areas. The chef suggests serving this colourful salad with a semi-soft cheese as St. Nectaire. Make a salad dressing by combining vinegar, oil and water. Add chopped shallots and pepper to taste. Arrange sliced strawberries in a spiral formation on the spinach and drizzle with the dressing. SERVES:6 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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