Spinach Strawberry Salad

Rinse 100g baby spinach in cold water, moving the leaves to release any grit. Drain it in a sieve and press gently with a clean towel until no water remains between the leaves or around the stems. Washing and drying need separate attention because leftover water will thin the dressing and collect at the bottom of the serving plate. Hull 160g strawberries and slice them thinly lengthwise. Cut 30g red onion into very thin rings or slivers so it does not gather in one concentrated section. Toast 30g walnuts in a dry skillet over medium-low heat for about 2 minutes, shaking the pan often. Transfer them to a plate as soon as they are fragrant and lightly glossy, and let them cool. For the dressing, whisk 1.5 tablespoons balsamic vinegar, 1.5 tablespoons olive oil, and 1 teaspoon honey until no honey remains on the bottom of the bowl. Place the dry spinach, strawberries, and onion in a wide bowl. Add only half of the dressing first and toss lightly without crushing the leaves. Add the completely cooled walnuts last, then use the remaining dressing only as needed. Serve immediately, before liquid begins to gather under the salad.