1 lb. strawberries, quartered
1/2 cup crushed hazelnuts, toasted
1/2 lb. baby spinach
1/4 cup Big Horn Vanilla Balsamic Vinegar
1/4 cup Big Horn Basil Olive Oil
1 Tbs. yogurt
In a large bowl, gently toss baby spinach with strawberries and hazelnuts. In a blender, mix Big Horn Vanilla balsamic vinegar with yogurt. Add Big Horn Basil olive oil slowly while blending. Add dressing before serving.
To toast hazelnuts: Place hazelnuts over high heat in a sauté pan; toss frequently. Remove when fragrant. Cool.