Spinach, Strawberry Salad with Poppyseed Dressing

This spring salad is the perfect addition to your Easter table. And as spring turns to summer and we start our “grill a meat and make a salad” nightly dinners, this will be in heavy rotation!

For the dressing:
1/4 cup balsamic or apple cider vinegar
1 1/2 Tablespoons honey
1 teaspoon Dijon
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
1/3 cup good olive oil
1 1/2 Tablespoons poppy seeds
Whisk vinegar, honey, Dijon, poppy seeds and salt and pepper together. Slowly whisk in olive oil to combine.

5 oz Arugula
5 oz Baby Spinach
3/4 cup pecans
3/4 cups goat cheese, crumbled
1/2 red onion, thinly sliced
2 Tablespoons red wine vinegar
Pint of strawberries, sliced
Salt and pepper

Place red wine vinegar, 2 Tablespoons of water and pinch of salt in the bottom of a shallow bowl. Add onions, and let’s sit for at least ten minutes for a quick pickle. Drain off excess juice just before using.

Place pecans in a frying pan over medium low heat and toast for 3-5 minutes.

Combine arugula and spinach in a large salad bowl. Toss with desired amount of poppyseed dressing. Add sliced strawberries, goat cheese, pecans and red onion. Lightly toss one more time. Season with salt and pepper as desired.