Spinach Strawberry Salad

Ingredients

• 2 tablespoons almonds toasted sliced
• 6 ounce baby spinach fresh
• 0.3 teaspoon pepper black freshly ground
• 1 cup canola oil 
• 3 tablespoons basil fresh chopped
• 3 tablespoons chives fresh minced
• 1 tablespoon mint leaves fresh finely chopped
• 1.5 tablespoons wildflower honey 
• 0.5 teaspoon sea salt fine
• 1.5 cups strawberries quartered
• 0.3 cup easy herb vinaigrette 
• 9 tablespoons citrus champagne vinegar 

Equipment

• bowl
• whisk

Directions

1. Combine the first 3 ingredients in a medium bowl; slowly whisk in oil until combined. Stir in basil and chives.
2. Combine strawberries, cup vinaigrette, mint, and spinach in a large bowl; toss gently to coat.
3. Sprinkle with almonds and pepper; serve immediately. Store remaining vinaigrette, covered, in refrigerator for up to 5 days.