Baby spinach, ripe strawberries, candied pecans, red onion, goat cheese, and a strawberry balsamic dressing. Spring in a bowl.
Toss pecans with maple syrup, salt, and pinch of cayenne. Cook in a dry pan 4 minutes stirring constantly. Spread on parchment. They harden as they cool. Make double — they disappear.
Remove strawberry stems, then slice each berry vertically into thin fans. This creates a beautiful presentation and maximises surface area for the dressing to cling to.
Spread spinach on platter. Fan strawberries throughout. Scatter blueberries, red onion rings, and goat cheese. Add pecans last. The goal: colour in every forkful.
Drizzle strawberry balsamic dressing just before serving. Dress lightly — this is a delicate salad that doesn't need to swim. A final grind of black pepper is surprisingly perfect here.