Wash spinach, discard stems; dry and tear into bite size pieces.
Wrap in toweling and refrigerate.
Toast sesame seeds on pie pan, in 350 degree oven about 10 minutes until golden; cool.
Combine oil, vinegar, sugar, onion, salt, pepper and tabasco in covered container until sugar dissolves; refrigerate.
To serve: in salad bowl, toss dressing into spinach and sesame seeds.
Delicious and very attractive to serve.
1. For the syllabub base, combine the sweet wine, caster sugar and lemon zest strips in a bowl. Stir to dissolve the sugar and set aside for at least 30 minutes to allow the lemon to infuse the wine.
2. To make the berry purées, put the blackberries and blueberries in a small pan, add 1 tbsp caster sugar and cook over a low heat until the fruit is tender and juicy. Push through a nylon sieve into a bowl and cool.
3. Put the strawberries in a blender with the raspberries and remaining caster sugar. Whizz until smooth, then push the fruit through a sieve into a bowl.
4. Remove the lemon zest from the sweet wine mixture. Pour the double cream into a large bowl and, whisking constantly, add the sweet wine in a steady stream. Continue to whisk until the cream is soft and pillowy.
5. Add 2/3 of both berry mixtures to the cream and, using a large metal spoon, very roughly combine. Spoon into glasses and serve with the extra berry purées.
In a medium saucepan, combine juice from strawberries and cornstarch.
Cook over, medium heat, stirring constantly, until mixture thickens.
Add strawberries and heat to serving temperature.
Do not overcook the strawberries.
Serve as a dessert sauce for pound cake, bread pudding, pancakes, angel food cake or ice cream.