I like to make this salad when locally grown strawberries are in season, and it's usually a hit at parties and picnics as well as elegant dinners.
The balsamic vinaigrette wonderfully complements the strawberries and spinach. The goat cheese complements the strawberries. And the lightly toasted almonds add a delightful crunch.
1/3 cup sliced almonds
6 to 8 ounces (4 to 5 cups) baby spinach leaves
2 cups fresh strawberries, sliced
3 to 6 tablespoons Honey-Lemon Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)
1/2 cup goat cheese, crumbled
Toast the almonds in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.
Place the spinach and the sliced strawberries in a large bowl. Add the dressing, tossing well. Use only enough dressing to lightly coat all of the greens and strawberries.
Add the toasted almonds and the goat cheese. Toss lightly, and serve.
-- 4-6 servings