Strawberry Spinach Salad with Candied Pecans

Method

1. Line a plate or small baking sheet with parchment paper for the candied pecans.
2. Combine the pecan halves, sugar, water, and 1/4 tsp salt in a 10-inch nonstick skillet over medium heat.
3. Cook, stirring constantly with a wooden spoon or heatproof spatula, 4 to 5 minutes, until the sugar melts and coats the pecans in a thick, glossy syrup that starts to turn light amber; keep stirring the whole time so the sugar does not burn.
4. Once the syrup looks crackly and clings to the nuts (about 5 to 6 minutes total), immediately pour the pecans onto the lined plate, spreading them into a single layer with the spoon before they cool and stick together.
5. Let the candied pecans cool completely, about 10 minutes, then break apart any clumps with your hands.
6. While the pecans cool, make the dressing: in a small bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, and 1/4 tsp salt until smooth and slightly thickened.
7. Place the baby spinach in a large bowl.
8. Add the sliced strawberries and thinly sliced red onion.
9. Drizzle the dressing over the salad and toss very gently with your hands, lifting from the bottom, just until the leaves glisten; over-tossing will bruise the spinach and strawberries.
10. Top with the crumbled goat cheese and cooled candied pecans.
11. Serve immediately, as the spinach will begin to wilt from the dressing within about 20 minutes.