Spring Salad with Strawberry Vinaigrette

Reading a recipe using raspberries and goats cheese the other day, a slightly different vision popped into my head – strawberries and halloumi cheese. These were quickly joined by white asparagus tips, some kind of leaf salad, and a strawberry vinaigrette. The leaf salad turned into baby spinach leaves and wood dock, which I believe is also known as redvein dock.

So I gathered all ingredients at the market yesterday, and earlier today was anxious to see whether the real thing would live up to my vision.

I’m happy to report that yes, my taste buds were more than happy with how this salad – and especially the vinaigrette – turned out.

I knew that nothing could really go wrong with the salad ingredient combination. With the vinaigrette I wasn’t as sure.

Although the strawberries were nicely sweet, I was tempted to add a teaspoon or two of raw cane sugar but at the last minute decided against it. The vinaigrette turned out really well without it, but if the strawberries hadn’t been as sweet would probably have benefitted from a little sugar.

There’s not much of a recipe to this salad. The size you see in the picture above will probably feed two as a starter, or one as a main course.

The salad ingredients are about a generous handful of baby spinach leaves, a generous handful of redvein dock, 12 asparagus tips, 14 strawberries, and half a halloumi.

Wash and dry salad, slice strawberries, cook asparagus tips with 1 tsp salt and 1 tsp sugar for about 12 minutes, cut halloumi into cubes and fry in a dry non-stick pan until browned. Arrange everything on a large platter.

For the vinaigrette, purée 10 strawberries, add 30 ml raspberry vinegar, 10 ml white balsamic vinegar, and about 1 – 1½ tbsp olive oil.

This is best served with the asparagus tips still slightly warm, and the halloumi straight out of the pan and still soft.

This salad has a real summery feel to it, even though it’s still only spring, and I would definitely serve this to guests as a starter.