Ingredients:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
  • 6 oz fresh baby spinach
  • 4 slices thick-cut bacon, diced
  • 1/2 cup fresh strawberries, sliced
  • 1/4 cup red onion, very thinly sliced
  • 1/3 cup feta cheese, crumbled
  • 1/4 cup sliced almonds, toasted

Instructions:

  1. Place diced bacon in a cold skillet and turn heat to medium. Cook for 8-10 minutes until deep mahogany and crisp. Remove with a slotted spoon to a paper-towel-lined plate.
  2. Wipe the skillet clean and toast the sliced almonds over medium heat for 2-3 minutes, stirring constantly, until golden brown and fragrant.
  3. In a small mason jar or bowl, combine apple cider vinegar, honey, Dijon mustard, salt, and pepper. Slowly stream in the olive oil while whisking vigorously, or shake the jar for 30 seconds until the dressing is thickened and emulsified.
  4. In a large mixing bowl, layer the baby spinach, sliced strawberries, red onion, crispy bacon, and toasted almonds. Drizzle with the vinaigrette and toss gently at the final second before serving.
  5. Crumble the feta over the top last so it stays in distinct, salty chunks.