- 2 (5 oz) pkgsbaby spinach
- 1 (4 oz) loggoat cheese
- 1 ½ lbsalmon fillet
- 1 (16 oz) pkgstrawberries
- ½ cupwalnuts
-  black pepper
-  Dijon mustard
-  extra virgin olive oil
-  red wine vinegar
- 1Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
1 (16 oz) pkg strawberries 1 lemon 2 (5 oz) pkgs baby spinach
- 2Trim and thinly slice the strawberries; place in a medium saucepan, reserving a small handful for garnish.
- 3Add vinegar, honey, and Dijon to the saucepan; bring to a boil over medium-high heat. Reduce heat to a simmer and cook, stirring occasionally, until berries have softened and mixture thickens, 8-10 minutes.
¼ cup red wine vinegar 2 tsp honey 2 tsp Dijon mustard
- 4Meanwhile, preheat a grill pan or regular skillet over medium-high heat.
- 5Pat the salmon dry with paper towels and place on a plate; season with salt and pepper on both sides.
1 ½ lb salmon fillet 1 tsp salt ½ tsp black pepper
- 6Once the grill pan or skillet is hot, coat with oil. Add salmon and cook until opaque, 4-5 minutes per side. Transfer to a clean plate.
2 tbsp extra virgin olive oil
- 7Meanwhile, zest the lemon.
- 8Add lemon zest, salt, pepper, and water to the saucepan with the strawberries and remove from the heat.
½ tsp salt ⅛ tsp black pepper 2 tbsp water
- 9Using a hand or regular blender, purée the dressing until smooth, adding additional water, 1 tbsp at a time, to reach drizzling consistency.
- 10Cut lemon into wedges and set aside.
- 11Roughly chop walnuts.
½ cup walnuts
- 12Crumble goat cheese.
1 (4 oz) log goat cheese
- 13To serve, divide the spinach between plates. Top with grilled salmon, walnuts, goat cheese, and reserved strawberries. Place lemon wedges on the side and drizzle with dressing. Enjoy!