It was definitely time for an evening of over the top high caloric goodness - last year's fondue night was such a rip-roaring success that we decided to make it an annual tradition.
Tonight the GNI (Girls Night In) crew gorged (and I do mean gorged, diets be damned) on both cheese and chocolate fondue, with a few green salads thrown in to keep us from all keeling over dead on the spot.
My contribution to our dining pleasure was spinach and strawberry salad:
340g (12 oz.) fresh spinach
1/4 c. salad oil
1 to 2 tbsp. sugar
Dash of pepper
Dash of tabasco
2 tbsp. roasted sesame seeds
2 tbsp. cider vinegar
2 tbsp. minced green onion
1 tsp. salt
1 pt. sliced strawberries
Wash spinach, discard stems (mine comes predone - yay!); dry and tear into bite size pieces. Wrap in paper towel and refrigerate.
Toast sesame seeds on pie pan, in 350 degree oven about 10 minutes until golden (or, if you're lazy like me, buy pre-roasted sesame seeds); cool.
Combine oil, vinegar, sugar, onion, salt, pepper and tabasco in covered container until sugar dissolves; refrigerate.
To serve: toss spinach and sesame seeds with the dressing. Gently mix in the strawberries. Delicious and looks great in a salad bowl. (Note: if you're planning on photographing it for your blog though, make sure the top few leaves aren't upside-down and therefore wilted looking. Live and learn...)