📖 Instructions

1. Wash the spinach: Place the spinach in a large bowl filled with cold water. Swirl it around to remove any dirt or grit. Lift the spinach out of the water and transfer it to a salad spinner. Spin until the spinach is dry. Alternatively, gently pat it dry with paper towels. This is important; no one likes a soggy salad!
2. Prepare the strawberries: Rinse the strawberries under cold water. Remove the stems and slice them into bite-sized pieces. I like to quarter the larger ones and halve the smaller ones, for a nice presentation.
3. Toast the nuts (optional): Place the pecans in a dry skillet over medium heat. Toast them for 3-5 minutes, stirring frequently, until they become fragrant and lightly browned. Watch them carefully, as they can burn quickly. Remove from the skillet and let them cool slightly. This step really elevates the flavor – don't skip it if you have the time!
4. Assemble the salad: In a large bowl, combine the spinach, sliced strawberries, crumbled goat cheese (or your cheese of choice), and toasted pecans. Be gentle when mixing so you don't bruise the spinach or crush the berries.
5. Make the balsamic vinaigrette: In a small bowl or jar, whisk together the balsamic vinegar, olive oil, honey (or maple syrup), Dijon mustard, salt, and pepper. Taste and adjust the seasonings as needed. A little extra honey can balance the acidity of the vinegar, if required.
6. Dress the salad: Pour the balsamic vinaigrette over the salad and toss gently to coat. Be careful not to overdress the salad, as this can make it soggy. Start with a small amount of dressing and add more as needed. Remember, you can always add more, but you can't take it away!
7. Drizzle with balsamic glaze: Drizzle balsamic glaze over the salad just before serving. This adds a touch of sweetness and a beautiful presentation. If you don't have balsamic glaze, you can skip this step or make your own by reducing balsamic vinegar in a saucepan until it thickens.
8. Serve immediately: Serve the salad immediately while the spinach is still crisp and the strawberries are fresh. This salad is best enjoyed soon after it's made. I sometimes like to add a sprinkle of freshly ground black pepper on top just before serving – it adds a subtle kick!