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Baby Spinach Salad with Strawberry-Balsamic Vinaigrette

Earthy spinach is balanced by sweet strawberries, tangy goat cheese, and nutty almonds; the balsamic dressing brings it all together harmoniously.


16 oz. Ready-Set-Serve Baby Spinach
1/4 cup sliced almonds, toasted
2 oz. goat cheese, crumbled
1/4 tsp. dried oregano
8 Markon First Crop Strawberries, sliced thin
2 tsp. strawberry jam
1 Tbsp. balsamic vinegar
3 Tbsp. extra virgin olive oil


Whisk strawberry jam, balsamic vinegar, oregano, and oil together until combined.
Assemble Salad
Place spinach in large mixing bowl with strawberries, almonds, and goat cheese. Dress salad with strawberry vinaigrette; toss lightly. Divide onto four salad plates and serve.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.