In these last days of April we can pick in the country spinach and the first strawberries of the season. So I thought I could do this delicious salad: spinach strawberries salad with goat ricotta cheese. Goat ricotta cheese has a mild flavor that made me think of whipping cream so we could also use this salad as a healthy , light and original dessert. To complete my recipe I added on the spinach strawberries salad a teaspoon of mosto cotto (cooked must). What is mosto cotto? Mosto cotto is made from the reduction of the must of Montepulciano D’Abruzzo grapes through a process of boiling, and so the must contains nothing but grape sugars. It is sweet, creamy and aromatic. If you do not have mosto cotto you can use a good quality balsamic vinegar.
30 grams of raw baby spinach leaves
60 grams of strawberries
50 grams of goat ricotta cheese
3 fresh chive blades
2 tablespoon of extra virgin olive oil
1 teaspoon of vinegar
1 generous teaspoon of mosto cotto.
Wash the spinach leaves and then dry. Put them in a large bowl. Wash the strawberries and cut them into pieces. Add strawberries to the spinach, chopped fresh chive blades, add extra virgin olive oil, a teaspoon of vinegar and a generous teaspoon of mosto cotto and mix. Put the salad in fruit bowls and garnish with curls of goat ricotta cheese and serve. I recommend you put the ingredients in this order to have a good look of the salad.
If you want, you can spread crostini with ricotta cheese and serve them with salad.