We asked Kathy of Unger Farms—a family owned and operated berry farm in Cornelius, Oregon—for a quintessential taste of summer. She generously supplied us with this recipe for a strawberry salad that balances sweet and tart. Don’t wait on this! Fresh, local strawberries are only in season for a limited time.
In a small saucepan over medium heat, warm the oil with the shallots.
Reduce heat to low and cook until the shallots are softened, but not browned.
Add the vinegar and mustard, whisking to emulsify.
Season to taste with salt/pepper.
In a large serving blow, place the spinach and season with salt/pepper then add strawberries and walnuts.
Add half of the vinaigrette, toss well to coat and then add more, one tablespoon at a time.
Shave Parmesan on top and garnish.