Ingredients
Dressing
- 1/4 cup balsamic vinegar
- 1 small shallot (coarsely chopped)
- 1 tablespoon honey
- 1/3 cup olive oil
- Salt and freshly ground black pepper (to taste)
Salad
- 5 ounces baby spinach
- 8 ounces strawberries (quartered)
- 2 ounces pecans (coarsely chopped)
- 3 ounces crumbled goat cheese (or feta)
Instructions
- Prepare the Dressing: Combine balsamic vinegar, chopped shallot, and honey in a blender pitcher. Blend until smooth, then with the blender running, slowly add the olive oil in a steady stream until the mixture is emulsified. Season the dressing with salt and freshly ground black pepper to taste.
- Assemble the Salad: Place the baby spinach, quartered strawberries, coarsely chopped pecans, and crumbled goat cheese into a large salad bowl. Drizzle the prepared dressing over the salad and gently toss everything together to coat evenly. Serve immediately for best freshness and flavor.
Notes
- For a nut-free version, omit pecans or substitute with seeds like pumpkin or sunflower seeds.
- Goat cheese can be substituted with feta cheese for a similar tangy flavor.
- Adjust honey quantity to your preferred sweetness level in the dressing.
- Use fresh, ripe strawberries for optimum flavor and sweetness.
- This salad is best served fresh but dressing can be prepared in advance and refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Blending
- Cuisine: American
- Diet: Vegetarian