Ingredients:

  • 5 oz baby spinach, washed and dried
  • 2 cups fresh strawberries, hulled and sliced
  • ½ cup feta cheese, crumbled
  • ½ cup pecans, roughly chopped
  • ¼ cup red onion, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Place the chopped pecans in a dry skillet over medium heat. Toss frequently for 3–5 minutes until they smell nutty and look golden brown, then remove to a plate to cool.
  2. Combine the olive oil, balsamic vinegar, honey, Dijon, salt, and pepper in a jar. Shake vigorously until the mixture is thick, glossy, and emulsified.
  3. In a large bowl, combine the baby spinach, sliced strawberries, and red onion.
  4. Drizzle the dressing over the greens.
  5. Toss gently with tongs until the leaves are lightly coated.
  6. Fold in the crumbled feta cheese.
  7. Add the toasted pecans last.
  8. Give it one final, very light lift with the tongs to distribute the cheese and nuts.