SPINACH AND STRAWBERRY SALAD PONCHATOULA

Prep Time: 30 Minutes
Yields: 6 Servings

Comment:
Ponchatoula, La., is the strawberry capital of the world. It is surprising to the residents of this sleepy South Louisiana town that the rest of the world considers the strawberry to be only a dessert ingredient. Strawberries can be used in soups or sauces, over pork roast or lamb and even atop salads. Berries for this salad should be slightly overripe but not mushy.

Ingredients:
10 ounces fresh spinach leaves, cleaned and dried
1 pint ripe Louisiana strawberries, sliced
1 egg yolk
1 tbsp balsamic vinegar
4 tbsps strawberry wine
6 ounces vegetable oil
1 tbsp chopped thyme
1 tbsp chopped tarragon
salt and pepper to taste
1 tbsp extra virgin olive oil
1 (5-ounce) block Parmesan cheese

Method:
Rinse spinach leaves 2–3 times under cold running water to remove all sand and grit. Dry well and set aside. Using the large holes of a grater, hand-grate Parmesan cheese. Whisk together egg yolk, vinegar and wine in a stainless steel bowl. Whisking constantly, add vegetable oil in a steady stream. A smooth emulsified dressing will emerge. Stir in thyme and tarragon. Season to taste with salt and pepper. Continue whisking until ingredients are well blended. Refrigerate dressing in a glass until ready to use. Prior to serving, toss spinach with extra virgin olive oil and drizzle with desired amount of vinaigrette. Once leaves are evenly coated, but not wilted, add strawberries and cheese and toss once or twice. Serve in a large crystal salad bowl.