SALAD

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¾ cup raw pecans, chopped

½ small red onion, thin slice

10 ounces fresh baby spinach

1 quart strawberries, hulled and quartered

¾ cup crumbled feta or goat cheese

1 peach, diced

1 cucumber, chopped

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DRESSING

¼ cup balsamic vinegar

3 tablespoons extra-virgin olive oil

1 ½ tablespoons poppy seeds

1 ½ tablespoons honey

½ teaspoon Dijon mustard

½ teaspoon kosher salt

⅛ teaspoon ground black pepper

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1. Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. (Do not walk away from the oven in the last few minutes of cooking. This is when nuts love to burn.)

2. Place the sliced onions in a bowl and cover with cold water to temper the bite. 5-10 minutes.

3. Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined.

4. Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves.

5. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.