Spinach Strawberry Salad

Rinse 100 g baby spinach in cold water, lifting and shaking the leaves to release any grit.

Drain well, then press gently with a clean towel until no water clings between the leaves.

Hull 160 g strawberries and slice them thinly lengthwise so they sit lightly on the leaves.

Cut 30 g red onion into very thin rings or slivers so its sharp flavor spreads evenly.

Warm a dry skillet over medium low heat, add 30 g walnuts, and toast for about 2 minutes.

Shake the pan often, then spread the nuts on a plate when fragrant and lightly glossy.

In a small bowl, combine 1.5 tablespoons balsamic vinegar, 1.5 tablespoons olive oil, and 1 teaspoon honey.

Whisk until the honey dissolves fully and the dressing looks slightly thick and unified.

Place the dry spinach in a wide bowl first, then scatter the strawberries and red onion over it.

Add only half the dressing at first and toss lightly so the leaves do not collapse.

Add the cooled walnuts last, then drizzle in more dressing only if the salad looks undercoated.

Serve immediately while the spinach is crisp and before liquid gathers at the bottom of the plate.