– 6 oz baby spinach – Balsamic vinaigrette (recipe below), as desired – 8 oz fresh strawberries, sliced – 1 ripe avocado, peeled, pitted, and sliced – 3 oz crumbled goat cheese – Toasted walnuts, as preferred – Freshly ground black pepper, to taste
– 3 tbsp balsamic vinegar – 1 tbsp Dijon mustard (optional) – 1 tbsp finely minced shallots (optional) – ¾ tsp kosher salt, more to taste if needed – ¼ tsp freshly ground black pepper, more to taste – ½ cup extra virgin olive oil
Rinse the spinach in very cold water, then use a salad spinner to dry it thoroughly. In a large bowl, gently toss the spinach with your desired amount of dressing.
Add the strawberries, avocado slices, goat cheese, and walnuts on top.Season with black pepper and drizzle more dressing if needed before serving.
In a bowl, whisk together the vinegar, mustard, shallots, salt, and pepper. Slowly pour in the olive oil while whisking continuously until the mixture thickens into an emulsion.
Stir in fresh herbs if using, and adjust the seasoning to your liking. Cover and refrigerate; use within 3 days for best flavor.