Spinach Strawberry Salad

Ingredients

Instructions

1. 1

   MAKE THE POPPY SEED DRESSING: In a small bowl or jar with a tight-fitting lid, whisk together olive oil, balsamic vinegar, and honey until the honey dissolves completely. Add the poppy seeds and whisk again. Taste and adjust - it should be tangy, slightly sweet, and balanced. If too acidic, add a touch more honey. Set aside (or refrigerate if making ahead).

2. 2

   PREPARE THE SALAD BASE: Place the baby spinach in a large, wide serving bowl. The bowl should be big enough to toss the salad without spilling. Make sure the spinach is dry - wet leaves won't hold the dressing well and will make the salad soggy.

3. 3

   ADD THE FRESH COMPONENTS: Scatter the sliced strawberries and thinly sliced red onion over the spinach. Distribute them evenly so every serving gets some of each. If the red onion is too pungent, soak the slices in ice water for 5 minutes first, then pat dry - this mellows the flavor.

4. 4

   DRESS THE SALAD: Just before serving, give the dressing a quick whisk to re-combine, then drizzle it over the salad. Start with about half the dressing, toss gently with salad tongs or two spoons, then add more if needed. You want each leaf lightly coated but not swimming in dressing.

5. 5

   ADD THE FINISHING TOUCHES: Crumble the goat cheese over the top - the soft, tangy cheese pairs beautifully with the sweet strawberries. Scatter the toasted pecans over everything for crunch and richness.

6. 6

   SERVE IMMEDIATELY: This salad is best served right after tossing while the spinach is crisp and the pecans are crunchy. If making for a gathering, keep the dressing, cheese, and nuts separate until just before serving.