Spinach-Berry Salad

• 13 cup almonds, slivered
• 4 cups Baby Spinach
• 34 cup strawberry, quartered
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 3 tablespoons extra virgin olive oil
• 1 ounce soft fresh goat cheese
• salt and pepper

1. Place the almonds in a dry skillet or saute pan.
2. Cook over low heat, shaking the pan the entire time until the almonds are toasting.
3. The almonds are done when you start to smell a "nutty" scent.
4. Remove almonds from the pan to cool.
5. (Do not cool in the skillet because they will burn from the heat that remains in the pan.)
6. Prepare the dressing by placing the vinegar, mustard, and honey in a mixing bowl.
7. Slowly whisk in the oil.
8. Place the spinach in a large bowl.
9. Add the strawberries, almonds, and dressing.
10. Toss to coat.
11. Top with goat cheese.
12. If desired, season with a pinch of salt and pepper.
13. Serve immediately.
14. 1 1/4 cups per serving.
15. TIPS:.
16. Instead of slicing strawberries for the salad, quarter them.
17. Quartered strawberries are easier to pick up with a fork.
18. When you include caloric, high-flavor ingredients such as nuts or cheese in a salad, spread the flavor around by finely chopping, crumbling, or slicing those ingredients.
19. A little will truly go a long way.
20. Top this or any salad with three ounces of your favorite lean protein to give it some staying power.

almonds, spinach, strawberry, balsamic vinegar, mustard, honey, extra virgin olive oil, goat cheese, salt

Taken from www.food.com/recipe/spinach-berry-salad-504263 (may not work)