Instructions

• Place the pecans into a dry skillet and toast the nuts over a medium-low heat, stirring until they start to brown, this will take around 5 minutes. Transfer the pecans onto a plate to cool a little before chopping, then set aside.
• To make the vinaigrette, place the rice vinegar, coconut sugar, poppy seeds, dijon mustard, and a pinch of salt and pepper into a small bowl and whisk to combine. Add the olive oil and whisk again until well blended.
• In a large bowl, toss together the spinach, strawberries and toasted pecans. Add half of the vinaigrette and toss to coat. Add more vinaigrette if required and serve immediately.