1/2 cup best-quality olive oil 2 tablespoons chopped fresh thyme leaves, divided (any variety of strongly flavored thyme will work; lemon thyme gives a particularly nice flavor) 4 tablespoons white balsamic vinegar 1/4 teaspoon Dijon mustard 1 small shallot, finely minced (1 generous tablespoon) 1 teaspoon sea salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste 1/2 pound baby spinach leaves (about 12 cups), stemmed, washed and dried well, and any large leaves torn into bite-sized pieces 1 1/2 pints fresh strawberries, preferably red and yellow, washed, dried, hulled and sliced lengthwise 4 sprigs thyme or strawberry blossoms for garnish

Step 1 Pour the olive oil into a small saucepan and heat over low heat until warm, about 2 minutes, then remove the saucepan from the heat. Pour the oil into a small nonreactive bowl. Stir in 1 tablespoon thyme, and allow the mixture to cool and steep, at least 30 minutes and up to 24 hours.

Step 2 Whisk the vinegar into the cooled thyme-oil mixture until well-blended, then whisk in the mustard, shallot, remaining chopped herbs and salt and pepper. Check the seasoning and adjust to taste.

Step 3Place the spinach in a large salad bowl and drizzle the vinaigrette over by spoonfuls, tossing after each addition until the leaves are just slightly glossy with the coating. Pile the salad evenly among 4 chilled plates, and arrange the strawberry slices evenly on top of each. Garnish with strawberry blossoms if available, or with a sprig of fresh thyme.

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