Spinach salad with strawberry balsamic dressing

Strawberry Balsamic Vinaigrette

Chef Tom Cressy makes the strawberry vinaigrette dressing for the spinach salad on The Statler Downtown Dallas hotel's Easter brunch menu.

DALLAS - Chef Tom Cressy from The Statler in Downtown Dallas stops by the Good Day kitchen to make a baby spinach and arugula salad with strawberry balsamic vinaigrette dressing.

It's a dish that's on the hotel's Easter brunch menu.

Strawberry Balsamic Vinaigrette

½ cup strawberry puree (puree fresh strawberries in blender or food processor; strain if desired)
4 tbsp balsamic vinegar
3 tbsp Dijon mustard
1 clove garlic
1 ¼ cup olive oil blend
2 tbsp honey
Salt and pepper to taste

Combine all ingredients except for olive oil until fully mixed. Slowly whisk in olive oil till you have a consistent mixture. Pour over salad greens and mix thoroughly.

Serves 10-12.