For the Dressing
1 Cup Rhubarb, sliced
1/4 Cup Water
2 Tablespoon Pure Maple Syrup, plus more to taste
1 Tablespoon Red Wine Vinegar
2 Tsp Dijon Mustard
1/4 Tsp Salt
For the Salad
1/2 Pound Spinach
1 Pint Strawberries, sliced
1/4 Cup Slivered Toasted Almonds
In a small saucepan, add the rhubarb and water. Bring to a simmer and cook for 5 minutes, until the rhubarb has softened. Turn off the heat and let cool a few minutes. Once the rhubarb has slightly cooled, transfer to a blender. Add the maple syrup, vinegar, dijon mustard, and salt. Blend until smooth. Taste and adjust seasonings. If the dressing is too tart add another tsp of maple syrup or to taste.
Transfer to an air tight container and store in the fridge until ready to use.
Plate spinach. This amount will make 4 salads. Top the spinach with the sliced strawberries and almonds. Serve with the dressing.