1/2 cup strawberries, quartered
2 cups baby spinach
4 tbsp Olive That Taggiasca EVOO
1 tbsp Olive That 18 year Balsamic
1/4 cup Olive That Pitoline Olives
1/4 cup crushed walnuts
1 cup cubed French bread (cut into 1 inch cubes)
2 cloves garlic, crushed
2 sprigs rosemary
2 tbsp grated pink peppercorn cocoa

1) Begin by making the croutons. Preheat the oven to 375 degrees Fahrenheit. Place the cubed bread on a parchment sheet lined sheet pan. Drizzle with 1 tbsp of the olive oil and scatter the rosemary leaves and garlic cloves amongst the bread cubes. Sprinkle the cocoa over top of the bread cubes and place in the oven. Bake for 10-15 minutes or until golden brown and crisp.
2) To make the dressing, place the walnuts in a dry pan and begin to toast over medium heat. Once the walnuts become golden and fragrant, add in olives, remaining olive oil, and balsamic vinegar. Warm through for 1 minutes and remove from the heat. Season with salt and pepper.
3) Place spinach and strawberries on a serving platter and drizzle over top the warm dressing with the walnuts and olives. Top with croutons and an extra grating of chocolate. Serve