Prepare the balsamic vinaigrette. In a small bowl or a jar with a tight-fitting lid, combine 60ml (1/4 cup) of extra virgin olive oil, 30ml (2 tbsp) of balsamic vinegar, 5ml (1 tsp) of Dijon mustard, and 5ml (1 tsp) of honey or maple syrup (if using).

Season the vinaigrette with 2g (1/4 tsp) salt and 1g (1/8 tsp) freshly ground black pepper. Whisk vigorously or shake the jar until the dressing is well emulsified and thoroughly combined. Taste and adjust seasoning if necessary. Set aside.

Toast the nuts. If your nuts are not already toasted, spread them in a single layer on a small baking sheet. Toast in a preheated oven at 180°C (350°F) for 5-8 minutes, or in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Watch carefully to prevent burning. Let them cool completely.

Prepare the strawberries. Ensure your strawberries are washed, hulled (the green leafy top removed), and then sliced into bite-sized pieces. Aim for uniform slices so they are evenly distributed throughout the salad.

Assemble the salad base. In a large salad bowl, place 140g (5 oz) of fresh baby spinach. Ensure the spinach is thoroughly dried to prevent the dressing from becoming watery.

Add the prepared strawberries to the bowl with the spinach. Gently distribute 250g (1 cup) of sliced strawberries over the spinach.

Add the crumbled goat cheese and toasted nuts. Scatter 100g (3.5 oz) of crumbled goat cheese and 75g (3 oz) of roughly chopped, cooled toasted nuts (pecans or walnuts) over the spinach and strawberries.

Dress the salad. Just before serving, drizzle the prepared balsamic vinaigrette over the salad. Start with about half of the dressing, and add more as needed to lightly coat all the ingredients. Toss gently to combine, ensuring not to bruise the spinach or strawberries.

Serve immediately. Divide the salad among four plates or bowls and serve promptly.