Ingredients:

  • 285g fresh baby spinach, triple-washed and spun dry
  • 0.5 small red onion, paper-thinly sliced
  • 60ml extra virgin olive oil
  • 30ml aged balsamic vinegar
  • 10ml honey
  • 5ml Dijon mustard
  • 1 garlic clove, minced
  • 4 strips thick-cut bacon, diced
  • 115g fresh strawberries, hulled and sliced
  • 50g toasted pecans, chopped
  • 60g crumbled feta cheese
  • 1 pinch sea salt
  • 1 pinch cracked black pepper

Instructions:

  1. Place the diced bacon in a cold skillet and turn the heat to medium. Render the fat slowly until the bits are crispy and deep mahogany. Remove with a slotted spoon and drain on paper towels.
  2. Soak the sliced red onions in cold water for 5 minutes to remove their harsh bite, then drain and pat bone-dry.
  3. In a small mason jar, combine the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper. Shake vigorously until a stable, thick emulsion forms.
  4. Ensure the baby spinach is completely dry using a salad spinner. Place spinach and dried onions in a large mixing bowl.
  5. Drizzle the dressing over the greens and toss gently until every leaf is thinly and evenly coated.
  6. Top the salad with sliced strawberries, toasted pecans, crumbled feta, and the crispy bacon bits. Serve immediately to maintain structural integrity.
  7. Toss 50g pecans in a dry pan over medium heat for 3 minutes until fragrant and darkened.