1/2 c Raspberry vinegar
1/2 c Vegetable oil
1 c -Water
3 Shallots; finely chopped-freshly ground black pepper
2 pt Strawberries;fresh ; 1 lb-sliced
1 lb Spinach;fresh, trimmed(500g)

Les Frises Vinaigrette et Leurs Pousses Vertes

Strawberries need not be confined to dessert, says Denis Pelletier, chef
at Restaurant Le Mouilin de St. Laurent on Ile d’Orleans. The island is
one of the province’s lushest strawberry-growing areas. The chef suggests
serving this colourful salad with a semi-soft cheese as St. Nectaire.

Make a salad dressing by combining vinegar, oil and water. Add chopped
shallots and pepper to taste. Arrange sliced strawberries in a spiral
formation on the spinach and drizzle with the dressing.

SERVES:6