5 tbsp. balsamic vinegar
2 tsp. Dijon mustard
10 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste
In a small bowl, whisk together the balsamic and
mustard, slowly whisk the olive oil until well
combined; season with salt and freshly ground pepper.
12 cups baby spinach
2 pint fresh strawberries, wash, top removed (hulled)
1/2 cup walnut pieces or almond slices, lightly
In a large bowl combine the spinach, strawberries and
nuts. Pour dressing over salad, toss well to combine.
Divide among 10 plates and serve.