Local and Seasonal Recipes, Menus and More
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INGREDIENTS 8 cups spinach leaves, washed and stemmed 4 ounces fresh chevre (creamy goat cheese) 1/2 cup pecans, toasted and chopped 1 cup sliced strawberries 1/2 cup dried cranberries bottled dressing, raspberry or poppy seed freshly ground black pepper to taste DIRECTIONS Dry spinach very well. Arrange leaves on individual plates or a large platter. Top with chevre, pecans, strawberries and cranberries. Drizzle with dressing before serving or pass the dressing. Top with freshly ground black pepper to accentuate the sweetness of the strawberries. Copyright © 2010 Stefanie Samara Hamblen |
