1/2 c Raspberry vinegar 1/2 c Vegetable oil 1 c -Water 3 Shallots; finely chopped -freshly ground black pepper 2 pt Strawberries;fresh ; 1 lb -sliced 1 lb Spinach;fresh, trimmed(500g) Strawberries need not be confined to dessert, says Denis Pelletier, chef at Restaurant Le Mouilin de St. Laurent on Ile d'Orleans. The island is one of the province's lushest strawberry-growing areas. The chef suggests serving this colourful salad with a semi-soft cheese as St. Nectaire. Make a salad dressing by combining vinegar, oil and water. Add chopped shallots and pepper to taste. Arrange sliced strawberries in a spiral formation on the spinach and drizzle with the dressing. SERVES:6