Strawberry, Bocconcini and Roasted Hazelnut Salad with Wild flower honey dressing

Strawberry, Bocconcini, Baby Spinach Salad with Wild flower honey dressing

Last month, we enjoyed one of my husband’s favourite fruits, the strawberry in easy breakfasts of yoghurt and honey, with French toast and mascarpone and in this simple salad with bocconcini torn up, a handful of roasted hazelnuts on a bed of baby spinach. Strawberries are still available in supermarkets though technically not in season, I’m led to believe.

You can vary the dressing- a simple balsamic vinegar and olive oil dressing will also work well. It’s a natural match for strawberries.

Ingredients

Serves 2

2 cups baby spinach, washed and dried on paper towels

8 strawberries (cut in half lengthwise)

1/2 cup bocconcini, torn in half

15 hazelnuts, roasted carefully at 180 degrees Celsius for 8 minutes or until golden.

For the dressing:

2 T  Verlaque Wildflower honey and Rooibos balsamic reduction

5 T extra virgin olive oil

2 tsp Verlaque orange preserve (optional)

*disclosure: the Verlaque products were included in the goodie bag received during the Food Blogger’s Indaba in Cape Town this year*

Method

Arrange the spinach leaves on a platter.

Scatter the strawberries, nuts and bocconcini over the leaves.

Add salad dressing ingredients to a jar with a screw cap. Mix briskly with a fork. Add screw cap on and shake vigourously for a minute.

Drizzle over the salad.

strawberry, bocconcini and roasted hazel nut salad