Farm-To-Table Spinach, Strawberry, Grilled Garlic Scape & Goat Feta Salad
4 cup baby spinach
1 cup strawberries, hulled, thinly sliced
1/2 cup goat feta, crumbled
6 garlic scapes
1 tsp. extra-virgin olive
Salt and freshly ground pepper
2 tbsp. pepita seeds
¼ cup extra-virgin olive oil
3 tbsp. fresh lime juice
1 tsp. grainy Dijon mustard
Salt and freshly ground pepper to taste
For the vinaigrette: Whisk together all ingredients and set aside.
Heat grill to medium heat.
Wash and dry scapes and break off woodie ends.
Toss the scapes with oil and season with salt and pepper.
Grill each side for 2-3 mins until grill marks form.
In a large bowl, add spinach, strawberries, and garlic scapes. Toss with dressing and top with feta and pepitas.
SERVINGS 6| PREP & COOK TIME 30 mins