iningwithdebdstrawberry salad and vinegar

 
I’m glad that our markets can offer such a wide variety of fresh fruits throughout the year, but I am always so excited when the local fruit starts to appear.  I’m sure you will agree, that a freshly picked strawberry from a local producer is far superior to those that are shipped in.  Nothing anywhere compares to our Arkansas strawberries.
 
“Today, Arkansas’ strawberry production is down to less than 1% of what it was during the Great Depression, and accounts for only a small fraction of the current national acreage. Ninety percent of the strawberries grown in Arkansas are sold in local markets. The rapid increase in the number of Farmers’ Markets in Arkansas and the region combined with increasing demand by consumers for local produce has created lucrative opportunities for growers of this highly sought after berry.  Local strawberry growers are able to provide fresh and flavorful berries without spoilage and quality problems encountered when berries are shipped long distances. (http://uofacesarsare.wordpress.com/2013/04/25/arkansas-strawberries/).”
Just one more reason to support our local farmers farmers’ markets.  Katie of Farm Girl Natural Foods had a lot to say about that on a recent post at Arkansas Women Bloggers.
Unfortunately, the season is way too short.  It’s not unusual to find fresh berries at every meal at our house during the season, but we don’t mind at all.  We never tire of them in whatever form they are offered.  This salad is one you will often find at our spring table.  And, oh my gosh, it could not be any easier.
 
Strawberry Spinach Arugula Salad with Strawberry Vinaigrette
6 side servings
2 1/2 Tablespoons strawberry vinegar (recipe follows)
3 Tablespoons extra virgin olive oil
1/4 teaspoon salt
freshly cracked pepper
8 – 9 cups baby spinach
2 – 3 cups baby arugula
3/4 pound fresh strawberries, sliced thinly lengthwise
1 cup coarsely broken, toasted walnuts or pecans
goat or feta cheese, crumbled
 
Strawberry Vinegar:
3 cups fresh strawberries, hulled
2 Tablespoons granulated sugar, if desired
2 cups white balsamic vinegar (milder than regular)
 
In a food processor, pulse strawberries until they are very finely chopped and primarily liquid.  Add in sugar if using and vinegar.  Pulse to mix well.  Allow to stand at least one hour in the refrigerator.  Strain through a fine-mesh sieve and refrigerate until ready to use.  This will keep approximately one week.
 
Strawberry Vinaigrette:
Whisk together the strawberry vinegar, salt and desired amount of cracked pepper.  Add the olive oil in a slow stream, whisking well to combine.
Adapted from Gourmet, July 2007
 
Salad:
Combine spinach and arugula (from your local farmers’ market or your own garden, hopefully)and toss with desired amount of strawberry vinaigrette.  Place the greens on chilled salad plate.  Slice strawberries (I use an egg slicer.  So easy.) and arrange them on top of the salad greens.
Top with toasted walnuts or pecans and desired amount of goat cheese.  Serve chilled.
Options:  Roasted, grilled or smoked  chicken  slices or crisp, crumbled bacon are also delicious additions.  I sometimes sprinkle the salad with poppy seeds as well.
 
What’s your favorite fresh strawberry recipe?  I would love for you to share.