Prepare the Salad:

• Begin by washing and drying the spinach leaves thoroughly. Tear larger leaves into smaller pieces if needed, and place them in a large salad bowl.
• Hull and slice the strawberries into thin rounds or halves, depending on your preference. Add the sliced strawberries to the spinach.
• If you’re using red onion, thinly slice it and set it aside.
• Toast the sliced almonds or other nuts in a dry skillet over medium heat for 2-3 minutes, stirring occasionally, until fragrant and golden brown. Be careful not to burn them. Add the toasted nuts to the salad.
• Optionally, crumble goat cheese or feta over the salad for a creamy, tangy flavor.

Make the Dressing:

• In a small bowl or jar, whisk together the olive oil, balsamic vinegar (or red wine vinegar), Dijon mustard, and honey (if using). Season with salt and pepper to taste.
• Adjust the sweetness or acidity by adding more honey or vinegar, depending on your preference.
• If you prefer a smoother dressing, you can blend it using a hand blender for a creamy consistency.

Assemble the Salad:

• Drizzle the dressing over the salad just before serving. Toss the ingredients gently to coat the spinach, strawberries, nuts, and cheese with the dressing.
• Garnish with fresh mint or basil if desired for an extra burst of flavor and color.

Serve:

• Serve the salad immediately as a light appetizer, side dish, or even as a main course when paired with grilled chicken, salmon, or a protein of choice.