This was one of those happy accidents of having a variety of things on the kitchen counter at once, and not something that I set out to do. The spinach from our CSA farm was so small and fresh that it seemed a shame not to make a salad of some of it (though with six heads of lettuce in the fridge and a garden-full of salad greens, why I would use something else for salad is madness). The spinach and the strawberries that I had picked made me recall a very nice salad that a friend took to a potluck. Hers had some kind of creamy poppy seed dressing, which was delicious.
However, I had just made stewed rhubarb for another use, so I thought I would try making a vinaigrette with it. The rhubarb was delicious mixed with olive oil and a dash of balsamic vinegar. When I make stewed rhubarb, I mascerate it in sugar for a few hours (using about ½ cup of sugar per pound, or about 4 cups, of thinly sliced rhubarb), then cook it for about ten minutes until it collapses. Not adding water but rather using the rhubarb’s own juices produces a good thick consistency.
To assemble the salad, toss well washed spinach leaves (tear in pieces if large) with the vinagrette, add sliced strawberries and top with toasted almonds. Yum.