This recipe comes to us from CSA Shareholder Jennifer Downing. Jennifer says: “roasting the strawberries intensifies their sweetness.”
1 pound large strawberries
8 tablespoons extra-virgin olive oil, divided
3 teaspoons local honey, divided
1½ teaspoons sea salt, plus more, to taste, divided
Freshly ground black pepper, to taste
6 tablespoons cider vinegar (try Bragg’s)
1/4 cup fresh orange juice
4 teaspoons finely chopped fresh tarragon
½ cup slivered toasted almond
9 cups chopped Swiss chard
5ounces. parmesan cheese, grated (try any fresh mild cheese, too)
Preheat an oven to 400 degrees Fahrenheit.
Using a paring knife, hull the strawberries and place them in a bowl. Spread the berries on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and 2 teaspoons honey, ¼ teaspoons of the sea salt and several grinds of pepper and let rest 5-10 minutes. Toss to coat the berries evenly, spread them out onto a sheet pan. Roast until softened, about 10 minutes. Let cool to room temperature.
In a small jar, place the apple cider vinegar, orange juice, tarragon, 1 teaspoon honey and ¾ teaspoons salt and several grinds of pepper. Screw lid onto the jar tightly and shake to incorporate honey. Add the remaining 6 tablespoons olive oil and shake again until well blended. Taste and adjust the seasonings.
In a small bowl, stir together the almonds and ¼ teaspoons of the salt. In a large bowl, combine the chard, the remaining ¼ teaspoons salt and several grinds of pepper. Shake the vinaigrette to recombine, drizzle about one-third of it over the chard and toss well (reserve the remaining vinaigrette for another use). Taste and adjust the seasonings.
Divide the dressed spinach evenly among individual plates, top each serving with an equal amount of the roasted strawberries, and sprinkle with the almonds and cheese.