Recipe by Tania Hayek Marcer (Copyright)

Originally published: Strawberry and Spinach Salad with Sesame Vinaigrette

Serves 4

1/4 cup sesame seeds
2 tablespoons honey
2 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon shallot(s), minced
1 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper(s)

Toast the sesame seeds: Heat a small skillet over low heat, add the sesame seeds and toast them for about two minutes, or just until they begin to brown. Be careful not to burn them. Set aside. In a small bowl whisk the honey, vinegar, olive oil, shallot, paprika, salt and pepper. Add the sesame seeds and whisk until all are combined.

1 pint fresh strawberry(ies), preferably organic
8 ounces (about 8 cups) spinach, well washed and dried
2 ounces arugula, optional

Wash the strawberries only just before making this salad. After washing, hull the strawberries and slice each strawberry into about 4 or 5 slices. Set aside. Place the spinach and optional arugula in a large bowl and toss the dressing with the greens, ensuring all their leaves are well coated. Place a mound of this salad on each of 4 salad plates and garnish with the sliced strawberries. Enjoy immediately.