# What You'll Need:
→ Salad
01 - 6 cups baby spinach, washed and thoroughly dried
02 - 1 cup fresh strawberries, hulled and sliced
03 - 1/3 cup crumbled goat cheese (or crumbled feta)
04 - 1/4 cup red onion, thinly sliced
05 - 1/3 cup toasted pecans or sliced almonds
→ Balsamic dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 1 1/2 tablespoons balsamic vinegar
08 - 1 teaspoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper, to taste
# Method:
01 - In a small bowl or jar combine the olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, a pinch of salt and several grinds of black pepper. Whisk or shake vigorously until the dressing is glossy and emulsified; taste and adjust seasoning.
02 - If using untoasted nuts, warm a dry skillet over medium heat and toast the pecans or almonds for 3 to 5 minutes, stirring frequently, until fragrant and lightly browned; transfer to a plate to cool.
03 - Place the baby spinach in a large salad bowl, add the sliced strawberries and thinly sliced red onion, and scatter the cooled toasted nuts over the top.
04 - Drizzle the prepared vinaigrette evenly over the salad and gently toss with salad tongs or two large spoons until the leaves and fruit are lightly coated; avoid overworking to preserve texture.
05 - Sprinkle the crumbled goat cheese over the dressed salad just before serving and offer additional salt and pepper if desired. Serve immediately for best freshness.
