Strawberry Spinach Salad with Feta & Candied Pecans

Juicy strawberries, creamy feta, and crisp candied pecans turn fresh spinach into a colorful summer salad. 

INGREDIENTS FOR THE SALAD:

• 8 ounces fresh baby spinach
• 1 pound strawberries, hulled and sliced
• 4 ounces feta cheese, crumbled
•  cup candied pecans, roughly chopped
• ¼ small red onion, very thinly sliced

INGREDIENTS FOR THE DRESSING

• ¼ cup vomFASS Rosemary Extra Virgin Olive Oil
• 2 tablespoons vomFASS Raspberry Balsamic Vinegar
• 1 teaspoon Dijon mustard
• ¼ teaspoon Pink Crystal Salt
• Freshly ground black pepper, to taste

DIRECTIONS:

1. In a small bowl, whisk together the Extra Virgin Olive Oil, balsamic vinegar, honey, Dijon mustard, salt, and a few grinds of black pepper until well combined.
2. Place the spinach in a large serving bowl or on a platter. Add the sliced strawberries and red onion.
3. Drizzle the salad with about half of the vinaigrette and gently toss until the spinach is lightly coated.
4. Top with crumbled feta and candied pecans. Drizzle with the remaining vinaigrette just before serving.
5. Serve immediately and enjoy.