Active Time

　　30 minutes

　　Total Time

　　1 1/4 hours

　　Spinach and strawberry salad had its moment in the '80s, but this version will surprise you with its refinement. The salad is not sweet, just aromatic — and coming across fresh berries every now and then provides bursts of fruitiness. The pecans are simply toasted, but once they're coated with vinaigrette, you'd swear they were candied. Raspberries would work well here, too.

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

　　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.