For Vanilla Bean Vinaigrette:
¼ to ½ vanilla bean, scraped
2 Tbsp. white balsamic vinegar
4 Tbsp. extra virgin olive oil
1 tsp. honey*
½ teaspoon fresh ground black pepper (or to taste)
¼ teaspoon salt
8 Cups spinach
1 Cup fresh strawberries, thinly sliced
1 Avocado, diced
½ Cup cucumber, thinly sliced
½ Cup honey roasted almonds
4 Ounces soft goat cheese, crumbled
Split vanilla bean in half and scrape out the seeds.
Whisk vinaigrette ingredients together or shake in a small jar.
Taste and adjust to taste by adding more honey or salt and pepper. Set aside until ready to serve.
Toss spinach with sliced strawberries, avocado, cucumber, almonds, and goat cheese in a large bowl.
Drizzle with vinaigrette and toss to coat.
Sprinkled cacao nibs on top.