My friend, Pamela, introduced me to this salad at Sara and Tyler's wedding. I absolutely love it. The strawberry vinaigrette made with white balsamic vinegar is the key. The recipe is from epicurious.com and you can print it here.
Spinach Salad with Strawberry Vinaigrette
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.
1 pound strawberries trimmed (3 cups)
2 tablespoons sugar if berries are not sweet
2 cups white balsamic vinegar
Pulse berries with sugar (if using) in a food processor until finely chopped and very juicy. Transfer to a bowl and add vinegar. Let stand 1 hour. Strain vinegar through a fine-mesh sieve into a bowl, discarding solids. (Vinegar keeps, covered and chilled, 1 week.)
Julie's notes: I was very happy to find white balsamic vinegar in my regular grocery store. I halve the strawberry vinegar and use the extra to make more salad dressing throughout the week.