Ingredients:

  • 1/2 cup Pecan Halves
  • 1/2 tsp Unsalted Butter
  • 1 pinch Sea Salt
  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tbsp Balsamic Vinegar
  • 1 Tbsp Honey or Maple Syrup
  • 1 tsp Dijon Mustard
  • 1 tsp Poppy Seeds
  • 1 clove Finely Minced Garlic
  • 1/4 tsp Salt (Kosher or Sea)
  • 1/4 tsp Freshly Ground Black Pepper
  • 5 oz Fresh Baby Spinach
  • 1 pint Fresh Strawberries, rinsed, hulled, and sliced
  • 1/4 small Red Onion, sliced paper-thin
  • 1/2 cup Feta Cheese, crumbled

Instructions:

  1. Toast the Nuts: Melt the butter in a small skillet over medium heat. Add the pecans and a pinch of salt. Toast gently for 4–5 minutes, stirring frequently, until fragrant and lightly browned. Immediately transfer the nuts to a small plate to cool completely.
  2. Combine Dressing Ingredients: In a medium bowl or jar, whisk together the balsamic vinegar, honey/maple syrup, Dijon mustard, minced garlic, salt, and pepper until well combined.
  3. Emulsify the Dressing: While continuously whisking, slowly drizzle in the olive oil until the dressing thickens slightly and achieves a smooth emulsion. Stir in the poppy seeds, then taste and adjust seasoning for balance.
  4. Prepare and Assemble: Ensure the spinach leaves are completely dry. In a large salad bowl, gently combine the baby spinach, sliced strawberries, and thin slices of red onion. Sprinkle the cooled, toasted pecans and the crumbled feta cheese over the base mix.
  5. Dress and Serve: Drizzle about three-quarters of the vinaigrette over the salad components just before serving. Gently toss the salad two or three times to coat the leaves without bruising. Serve immediately, offering the remaining dressing on the side.