📖 Instructions

1. Wash the spinach: Thoroughly wash the spinach under cold, running water. Ensure all dirt and debris are removed. Pat dry with paper towels or use a salad spinner to remove excess water.
2. Prepare the strawberries: Hull and slice the strawberries. Aim for slices that are about ¼ inch thick. If the strawberries are particularly large, you can halve or quarter them instead.
3. Make the raspberry vinaigrette: In a small bowl, whisk together the olive oil, raspberry vinegar, raspberry jam (or fresh raspberries), Dijon mustard, honey (or maple syrup), salt, and black pepper. Whisk vigorously until the ingredients are well combined and the dressing is emulsified.
4. Assemble the salad: In a large salad bowl, combine the washed spinach and sliced strawberries. If you're using other toppings like feta cheese, walnuts, or red onion, add them now.
5. Dress the salad: Drizzle the raspberry vinaigrette over the salad. Start with a small amount and add more to taste. Toss gently to ensure the dressing is evenly distributed.
6. Serve immediately: Serve the salad immediately to prevent the spinach from becoming soggy. Garnish with fresh mint leaves, if desired.
7. Optional additions: For added crunch, toast some walnuts or pecans and sprinkle them over the salad. A sprinkle of crumbled feta cheese can also add a nice salty contrast to the sweetness of the strawberries. Red onion provides a sharp bite that complements the other flavors.