Spinach Salad With Strawberries And Pecans

• 1/2 cup chopped pecans
• 4 cups baby spinach
• 6 ounces strawberries, hulled and quartered (about 1 cup)
• 1/4 cup thinly sliced red onion
• 1 ounce goat cheese, crumbled
• 3 tablespoons balsamic vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• Salt and pepper

1. Preheat oven to 325u0b0F. Place pecans on a rimmed baking sheet and bake until golden and fragrant, about 5 to 7 minutes, stirring halfway through. Transfer to a bowl and set aside to cool.
2. Mix spinach, strawberries, onion and goat cheese in a large bowl. In a separate bowl, whisk together balsamic vinegar, lemon juice and mustard. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper. Toss salad with dressing, top with pecans and serve.

pecans, baby spinach, strawberries, red onion, goat cheese, balsamic vinegar, lemon juice, mustard, extravirgin olive oil, salt

Taken from www.myrecipes.com/recipe/spinach-salad-with-strawberries-pecans (may not work)