Baby Spinach Salad with Strawberries and Aged Balsamic

Serves 4

For all ingredients, please consider using those that have been grown organically.
6 ounces baby spinach leaves
1 pint, about 10-12 strawberries, sliced
1 tablespoon fresh mint, torn or chiffonade
2 tablespoons slivered or sliced almonds, lightly toasted
1-2 teaspoons aged balsamic vinegar or balsamic vinegar reduced by 2/3
4 teaspoons extra virgin olive oil
 pinch sea salt
 liberal grind freshly ground black pepper
   

Combine the spinach, strawberries, and mint in a large bowl.

Drizzle the balsamic and olive oil over the salad. Sprinkle with a pinch of sea salt and a generous grinding of black pepper.

Gently toss the salad together and top with the toasted almonds.

It is best served immediately, but will hold up if using for a buffet.