Spinach Salad Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g fresh baby spinach</li><li class="ingredients-single-item">100g strawberries, hulled and sliced</li><li class="ingredients-single-item">100g feta cheese, crumbled</li><li class="ingredients-single-item">6 strips bacon, cooked and crumbled</li><li class="ingredients-single-item">80g pecans</li><li class="ingredients-single-item">2 tbsp unsalted butter</li><li class="ingredients-single-item">3 tbsp brown sugar</li><li class="ingredients-single-item">1 small red onion, thinly sliced</li><li class="ingredients-single-item">For the dressing:</li><li class="ingredients-single-item">60ml balsamic vinegar</li><li class="ingredients-single-item">30ml extra virgin olive oil</li><li class="ingredients-single-item">2 tbsp honey</li><li class="ingredients-single-item">1 tsp Dijon mustard</li><li class="ingredients-single-item">1 small clove garlic, minced</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">¼ tsp black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Baking sheet with parchment paper</li><li class="equipment-single-item">Mason jar (for dressing)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the candied pecans. Line a baking sheet with parchment paper. In a small saucepan over medium heat, melt the butter, then add brown sugar and stir until dissolved (about 2-3 minutes). The mixture should bubble slightly but not burn. Add the pecans and stir continuously for 3 minutes until they're fully coated and the mixture is caramelized.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Carefully transfer the coated pecans to the prepared baking sheet, separating them quickly with a fork before the caramel sets. Allow them to cool completely (about 15 minutes) - during this time, the sugar will harden and create that delightful crunch that balances the soft spinach leaves.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pecans cool, prepare the dressing. In a mason jar or small bowl, combine the balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, salt, and pepper. Shake vigorously (or whisk) until the dressing is well emulsified. The mustard acts as an emulsifier, helping the oil and vinegar combine into a smooth, unified dressing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>If you haven't already, cook the bacon until crisp, drain on paper towels, and break or chop into bite-sized pieces. The rendered fat from the bacon adds a rich depth of flavor that complements the sweetness of the strawberries and dressing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a large serving bowl, arrange the fresh spinach leaves. Washing and thoroughly drying your spinach is crucial - any excess water will dilute the dressing and cause the leaves to wilt prematurely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Top the spinach with sliced strawberries, crumbled feta cheese, thinly sliced red onion, crumbled bacon, and the cooled candied pecans. The careful layering of ingredients ensures each serving gets a balanced mix of flavors and textures.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Just before serving, drizzle about half the dressing over the salad and toss gently to coat the ingredients. The acid in the balsamic vinegar will start to break down the spinach leaves, so it's best to dress the salad right before eating. Serve the remaining dressing on the side for guests to add according to their preference.</li></ol>