TIP for toasting peans: Lay on a papertowel and toast in the microwave for 2 minutes, shuffling them around half-way through. Allow to cool before chopping.TIP for the dressing: It thickens up as it sits in the fridge. Add a tiny bit of water or olive oil and whisk to thin it out before using.
For the salad:
16ouncesstrawberries quartered or sliced
½red onion, finely sliced
4ozgoat cheese, crumbled
1avocado, diced (optional)
For the dressing (there will be leftovers)
½red onion, diced
½cupred wine vinegar
To make the poppy seed dressing:
Place the dressing ingredients in a blender and blend slowly, while adding the olive oil. Allow the flavors to blend at room temperature while preparing the salad. The dressing will be on the thicker side.
Toast the pecans; cool and set aside. Chop before using.
To assemble the salad:
In a large bowl, add spinach, sliced strawberries, and chopped pecans. Top with red onion sliced and crumbled goat cheese; optional to add avocado.
Add salad dressing and toss until evenly coated right before serving!