📖 Instructions

1. Wash and dry the spinach: Thoroughly rinse the spinach leaves under cold water to remove any dirt or grit. Use a salad spinner or pat dry with paper towels. Ensure the spinach is completely dry to prevent a soggy salad.
2. Prepare the strawberries: Hull the strawberries and slice them into halves or quarters, depending on their size. Set aside.
3. Toast the walnuts (optional): Toasting the walnuts enhances their flavor and adds a delightful crunch. Spread the walnuts on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant. Alternatively, toast them in a dry skillet over medium heat, stirring constantly, until lightly browned. Watch them carefully, as they can burn quickly.
4. Make the vinaigrette: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper until well combined. Taste and adjust the seasoning as needed. If using a jar, seal it tightly and shake vigorously to emulsify the dressing.
5. Assemble the salad: In a large bowl, combine the spinach, strawberries, and toasted walnuts. Drizzle the vinaigrette over the salad, using just enough to lightly coat the ingredients. Toss gently to combine, being careful not to overdress the salad, as this can make it soggy. I made this mistake once; not fun!
6. Serve immediately: Serve the salad immediately to enjoy the crispness of the spinach and the freshness of the strawberries. Garnish with additional walnuts or a sprinkle of feta cheese, if desired. And I really do desire feta always.
7. Optional additions: Consider adding crumbled feta cheese, goat cheese, or blue cheese for a creamy, tangy element. Grilled chicken or shrimp can be added for a heartier meal. A sprinkle of poppy seeds adds a delicate crunch and visual appeal. Get creative and personalize your salad to your liking!