Directions

Put Balsamic vinegar in a small pan. Bring to a boil over medium high heat. Boil until the vinegar becomes thick and syrup like(about 10 minutes.) Remove from the heat to cool and chill in the refrigerator.

Roast pecans on a baking sheet in a 350F oven until light toasted (about 10 minutes,) turning occasionally. Remove from the oven to cool.

Tear spinach and toss lightly in a large bowl with the strawberries, pecans, and reduced balsamic vinegar. Serve.