Strawberry season has started! The Spinach Strawberry Salad is a good start to use the first strawberries of the seaso; it is a wonderful appetizer or even a dessert.The Mosto cotto used for this recipe is hard to find in the US. Mosto cotto is made from the reduction of the must of Montepulciano D’Abruzzo grapes through a process of boiling, and so the must contains nothing but grape sugars. It is sweet, creamy and aromatic. If you do not have mosto cotto you can use a good quality balsamic vinegar.
Ingredients Spinach Strawberry Salad
30 grams of raw baby spinach leaves
60 grams of strawberries
50 grams of goat ricotta cheese
3 fresh chive blades
2 tablespoon of extra virgin olive oil
1 teaspoon of vinegar
1 generous teaspoon of mosto cotto (see photo)
Cooking Instructions Spinach Strawberry Salad
Wash the spinach leaves and then dry. Put them in a large bowl. Wash the strawberries and cut them into pieces. Add strawberries to the spinach, add chopped chive blades, extra virgin olive oil, a teaspoon of vinegar and a generous teaspoon of mosto cotto and mix. Put the salad in fruit bowls and garnish with curls of goat ricotta cheese and serve. I recommend you put the ingredients in this order to have a good look of the salad.
Recipe from www.recipeswitholiveoil.com