½ cup strawberry preserves
1/3 cup grapeseed oil
¼ cup red wine vinegar
1/8 tsp. salt
1/16 tsp. pepper
Wisk above dressing ingredients together in a small bowl, set aside.
1 – 6 oz. bag baby spinach
8 oz. strawberries, hulled and sliced
1 small shallot, thinly sliced
6 oz. monterey jack cheese, cut in scant ½” cubes
½ tsp. cinnamon
½ cup shelled pistachio nuts, lightly toasted
Put cubed jack cheese and cinnamon in small ziplock bag; shake until cinnamon coats cheese cubes.
Place spinach in salad bowl and top with strawberries, cheese, pistachios and shallots. Just before serving, toss spinach with strawberry vinaigrette.