Spinach grows year round although the summer variety, available from spring until the end of summer, is well known for its soft, baby leaves and slightly less bitter flavour – especially when eaten raw in a salad.
Like this version with sweet strawberries, soft cheese and crunchy pecan nuts.
Combine spinach leaves, with the strawberries, avocado, cheese and pecan nuts.
Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously.
Season with salt and pepper. Drizzle the dressing over the salad just before serving.