Spinach, strawberries, goat cheese, and pecans tossed with balsamic vinaigrette for a vibrant springtime meal.
# Components:
→ Salad
01 - 5 oz baby spinach, washed and dried
02 - 1 cup fresh strawberries, hulled and sliced
03 - 1/3 cup goat cheese, crumbled
04 - 1/2 cup candied pecans, roughly chopped
05 - 1/4 small red onion, thinly sliced
→ Balsamic Vinaigrette
06 - 3 tablespoons extra-virgin olive oil
07 - 1 1/2 tablespoons balsamic vinegar
08 - 1 teaspoon honey
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Combine baby spinach, sliced strawberries, red onion, and candied pecans in a large salad bowl.
02 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl or jar until fully emulsified.
03 - Drizzle vinaigrette over the salad ingredients and toss gently using salad tongs to coat evenly.
04 - Sprinkle crumbled goat cheese on top just before serving and present immediately.
