Arthur [Spinach and Strawberry Salad with Maple-Candied Almonds and Lemon-Poppy Seed Vinaigrette]

As you know, m hay and I have been planning on getting a dog.

Well, here he is. His name is Arthur and he’s a chocolate brown miniature poodle.

He just came home this afternoon. So far, so good. He lets me know when he has to go outside by shaking against my leg.

He does seem to like nibbling on bed sheets, though.

Spinach and Strawberry Salad with Maple-Candied Almonds and  Lemon-Poppy Seed Vinaigrette

For the vinaigrette:
1 clove garlic, minced
3 tbsp chopped shallots
juice of 3 lemons
zest of 1 lemon
2 tbsp granulated white sugar
1/2 tsp mustard
3/4 cup olive oil
1 tbsp poppy seeds
salt and pepper to taste

Blend all ingredients, except for the poppy seeds, in a blender until well combined. Stir in poppy seeds.

For the maple-candied almonds:
6 tbsp slivered almonds
1 tbs maple syrup
pinch of salt

Put all ingredients in a non-stick frying pan. Cook over medium-high heat, stirring constantly, until the nuts go golden brown.

For the assembly:
spinach
strawberries, sliced
maple-candied almonds
lemon-poppy seed vinaigrette

Pour some of the vinaigrette down the sloping inner sides of a bowl. Add spinach, strawberries and maple-candied almonds and toss until all are well-coated.

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