Ingredients
Method
- Mix the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
- Whisk the balsamic vinegar and honey in a medium bowl, then slowly stream in the olive oil while whisking continuously; season with salt and pepper.
- Drizzle the dressing over the spinach mixture immediately before serving.
Nutrition
Notes
Cheese Choices: I love the punch of Gorgonzola, but I have found that a soft goat cheese or even a mild feta works beautifully if you want something a bit less intense.
Nut Variations: I prefer the simplicity of raw pecans, but if you have an extra five minutes, I highly recommend toasting them in a dry pan to bring out a deeper aroma that complements the honey.
Serving Timing: I always wait to dress the greens until the very moment we sit down to eat because spinach is quite delicate and will wilt quickly once it hits the balsamic.
Dressing Technique: I have learned that pouring the olive oil in a very thin, steady stream while whisking is the secret to getting that thick, glossy vinaigrette that clings to every leaf.
Make Ahead Strategy: I often wash the spinach and slice the berries earlier in the day, but I keep them in separate containers in the fridge to ensure the fruit does not make the leaves soggy before assembly.
Storage Tips: I recommend storing any leftover dressing in a sealed jar in the fridge for up to a week, but just remember to let it sit at room temperature for a few minutes before using as the oil can solidify.