Roasted Strawberry and Blood Orange Spinach Salad



½ pound strawberries

3 Tbsp Flying Olive Blood Orange Extra Virgin Olive Oil, divided

2 tsp sugar, divided

3/4 tsp. sea salt, divided, plus more, to taste

Freshly ground pepper, to taste

3 Tbsp Flying Olive Strawberry Balsamic Vinegar

1/2 cup blanched whole almonds, toasted, unsalted

4 cups baby spinach

5 oz. pecorino Romano cheese, shredded, optional (I used feta in this photo)


Preheat an oven to 400°F.

Using a paring knife, hull the strawberries and cut them in half lengthwise. Place in a nonreactive (glass, for instance) bowl. Drizzle with 1 Tbsp of Flying Olive Blood Orange Olive Oil and sprinkle with the 1 tsp. sugar, a ¼ tsp of salt and several grinds of pepper. Toss to coat the berries evenly. Spread the berries on a rimmed baking sheet. Roast until softened, about 10 minutes. When done, take out of the oven and let cool to room temperature.

In a small glass jar or bowl, shake or whisk together the Flying Olive Strawberry Balsamic Vinegar, the remaining 1 tsp of sugar, 1/4 tsp. of salt and several grinds of pepper. Shake or whisk until the sugar dissolves. Slowly whisk in the remaining 6 Tbs. olive oil until well blended to make a vinaigrette. Taste and adjust the seasonings.

In a small bowl, stir together the almonds and 1/4 tsp. of the salt. In a largebowl, combine the spinach, the remaining 1/4 tsp. salt and several grinds ofpepper. Whisk the vinaigrette to recombine. Drizzle it over the spinach and  toss well. Taste and adjust the seasonings.

Divide the dressed spinach evenly among individual plates, top each serving with an equal amount of the roasted strawberries, and sprinkle with the almonds and cheese. Serve immediately. Serves 2-3.

Submitted by Barb L.