Spinach Salad W /Strawberries, Lemon Verbena and Candied Walnuts

I'm cooking with lemon verbena and berries as much as I can before the season is over. A simple, basic and light vinaigrette will work: oil (olive, grape seed, walnut, etc.), vinegar (white balsamic, champagne, fruit), salt and cracked black pepper. Use any easy candied nut recipe of your choice. CG Original.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 4  cups  loosely packed  Baby Spinach or 4  cups  mixed greens, cleaned, rinsed and spun dried
• 1⁄2 cup strawberry, hulled, cleaned and sliced
• 2  purple scallions, thinly sliced (standard green scallions ok)
• 6 -8  lemon verbena leaves, to taste, cut into ribbons
• 1⁄4 cup candied walnuts (almonds, walnuts or pecans)

Directions

1. Prepare the candied nuts and set aside to cool.
2. SALAD: In a large bowl lightly toss the spinach, strawberries and verbena leaves.
3. Divide and arrange on two salad plates.
4. Garnish with the candied nuts and a few lemon verbena leaves.