Course: Lunch    Yield: 4 servings    Prep Time: 25 mins    Cook Time: 30 mins  

Ingredients

• 1 -1 1/2 Cup of fresh, sliced strawberries
• 4 Cup of fresh, washed baby spinach
• 1/4 to 1/2 Cup of slivered blanched almonds
• 2 Tablespoon of roasted sesame seeds
• 1 Tablespoon of poppy seeds
• 1/2 Cup of honey
• 1/2 Cup of olive oil + a tablespoon
• 1/4 Cup of white wine vinegar
• 1/4 Teaspoon of Worcestershire sauce
• 1 Tablespoon of minced onion (if you're intense, caramelize them!!!)
• 1/4 Teaspoon of paprika
• 3 inch roll of goat's cheese (honey goat's cheese if you can find some!)
• 1 head of garlic

Instructions

1. Start by roasting your garlic. Cut the bottom 3-4mm of the head of garlic. On a piece of foil, drizzle 1 tbsp of olive oil and place the head of garlic, cut side down on the oil. Close the foil around the garlic and bake fore 30-45 minutes at 400F. Take out of the oven and let it rest for about 10 minutes. The garlic cloves should be falling out of the head with a tiny bit of pressure and should be soft throughout. If they are not, put'em back in the oven for another 5-10 minutes.
2. In a medium pan, toast your slivered almonds, tossing them continuously on medium heat until they smell nutty and are starting to brown a bit.
3. Remove them from the pan quickly and place on a plate to stop the cooking.
4. Crumble your goat cheese on a plate and place in the fridge.
5. To make the dressing, place the sesame seeds, poppy seeds, honey, olive oil, vinegar, worcestershire sauce, minced onions, 3 or 4 roasted garlic cloves and paprika in a blender and blend for 20-30 seconds. (Keep the rest of the roasted garlic, make a puree and use on baguette with cheese and honey as a dessert or appetizer!)
6. To assemble, you can serve it as a "deconstructed" salad like I did on the above pictures or you can stack the ingredients and place a small bowl of dressing for each person so they drizzle it and it doesn't wilt the spinach :)
7. Enjoy!