Ingredients:

  • 6 oz fresh baby spinach
  • 1 lb fresh strawberries, hulled and sliced vertically
  • 1/2 small red onion, paper-thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pecan halves, toasted
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/2 tsp poppy seeds
  • 1 pinch sea salt
  • 1 pinch cracked black pepper

Instructions:

  1. Toast the pecans. Place the 1/2 cup pecan halves in a dry skillet over medium heat for 3 minutes until they smell intensely nutty and look golden.
  2. Hull and slice the 1 lb of strawberries vertically into 1/4 inch thick pieces.
  3. Using a mandoline or a very sharp knife, slice the 1/2 small red onion into translucent half moons.
  4. In a small jar, combine the 1/4 cup olive oil and 2 tbsp balsamic vinegar.
  5. Spoon in the 1 tbsp honey and 1 tsp Dijon mustard to the jar.
  6. Shake in the 1/2 tsp poppy seeds, sea salt, and black pepper.
  7. Secure the lid and shake vigorously for 30 seconds until the liquid turns opaque and slightly thickened.
  8. Place the 6 oz baby spinach in a large bowl and scatter the onions over the top.
  9. Drizzle half the dressing over the greens and toss gently with your hands or tongs.
  10. Top with the sliced berries, crumbled feta, and toasted pecans, then drizzle the remaining dressing until the leaves shimmer under the light.