Ingredients

• 2 1/2 tablespoons strawberry vinegar
• 3 tablespoons olive oil
• 5 ounces baby spinach (8 cups)
• 1/2 pound strawberries, cut lengthwise into thick slices (1 1/2 cups)
• 1/2 cup pecan halves (3 1/2 ounces), toasted and cooled

Instructions

1. Whisk together vinegar, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking well. Put spinach, strawberries, and pecans in a large bowl and toss with just enough vinaigrette to lightly coat.