Ingredients:

  • 6 ounces (170g) baby spinach, washed and dried
  • 1 pound (450g) fresh strawberries, hulled and sliced
  • ½ cup (50g) pecans, roughly chopped (optional)
  • ¼ cup (40g) crumbled feta cheese
  • ¼ medium red onion, thinly sliced
  • ¼ cup (60ml) balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ¼ cup (60ml) extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a small saucepan over medium heat, toast the pecans until fragrant and lightly browned, about 3-5 minutes. Let cool slightly.
  2. In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard. Slowly drizzle in the olive oil while whisking continuously until emulsified. Season with salt and pepper.
  3. In a large salad bowl, combine the spinach, sliced strawberries, red onion, and toasted pecans (if using).
  4. Just before serving, drizzle the balsamic glaze over the salad. Toss gently to coat.
  5. Sprinkle the crumbled feta cheese over the salad. Serve immediately.