📖 Instructions

1. Gently wash the spinach: Place the spinach in a large bowl filled with cold water. Swish it around to remove any dirt or sand. Lift the spinach out of the water and place it in a salad spinner. Spin until the spinach is dry. If you don't have a salad spinner, gently pat it dry with paper towels.
2. Prepare the strawberries: Rinse the strawberries under cold water and pat them dry. Remove the stems and slice them into thin, even slices. Aim for slices that are about 1/4 inch thick.
3. Toast the almonds (optional): If using sliced almonds, toast them in a dry skillet over medium heat for 2-3 minutes, or until they are lightly golden and fragrant. Watch them closely, as they can burn quickly. Remove from the skillet and let them cool.
4. Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper. Whisk until the dressing is emulsified and smooth.
5. Assemble the salad: In a large bowl, combine the spinach, sliced strawberries, crumbled feta cheese, and toasted almonds (if using).
6. Dress the salad: Just before serving, drizzle the dressing over the salad. Toss gently to combine, making sure not to over-dress it. You may not need to use all of the dressing. It's always better to start with less and add more if needed.
7. Drizzle with balsamic glaze (optional): For an extra touch of sweetness and elegance, drizzle the salad with balsamic glaze before serving.
8. Serve immediately: This salad is best served fresh. Enjoy the symphony of flavors and textures!