¼ cup candied walnuts
6 Tbsp. walnut oil
2 small shallots, minced
2 Tbsp. raspberry red wine vinegar
1 tsp. ground black pepper
1 tsp. sea salt
1 pint organic strawberries, sliced
4 ounces gorgonzola cheese, crumbled
Heat the walnut oil in a small saucepan over medium heat. Add the shallots and sauté for 2 minutes or until translucent. Remove from heat. Add the vinegar, salt and pepper. Whisk mixture for 2 minutes.
Place baby spinach into a large bowl. Top with strawberries and cheese. Drizzle the dressing over salad and toss until lightly coated. Divide among salad plates and top with the candied walnuts.