Inspired by a visiting chef at Pittsburgh’s Farm to Table event, this lovely little salad is a starry starter or a light meal in itself.
3 c. fresh baby spinach
½ c. fresh, ripe strawberries, sliced
1 T balsamic vinegar
1/4 c. toasted almond slivers
Arrange spinach and strawberries on plates.
Warm the Mayan Honey Cocoa Crème slightly on the stove or in the microwave. Combine with balsamic vinegar, stirring until smooth.
Drizzle over salads and serve.