Cook bacon in a medium skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels to drain and cool. Pro tip: Save a tablespoon of bacon fat to add to your vinaigrette for extra flavor

Once cooled, crumble the bacon into bite-sized pieces and set aside.

In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper until well combined.

Slowly drizzle in the olive oil while whisking constantly to create an emulsified dressing. Pro tip: Add the oil gradually to prevent the dressing from separating

Wash and thoroughly dry the baby spinach using a salad spinner or clean kitchen towels. Pro tip: Completely dry spinach prevents the dressing from becoming watery

Hull and slice the strawberries into 1/4-inch thick pieces. Thinly slice the red onion. Pro tip: Soak sliced onions in cold water for 10 minutes to mellow their bite, then drain and pat dry

Heat a dry skillet over medium heat and add pecans. Toast for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Pro tip: Watch carefully as nuts can burn quickly

Remove from heat and let cool completely before roughly chopping.

Place the dried spinach in a large salad bowl. Add the sliced strawberries, red onion, and toasted pecans.

Drizzle with the vinaigrette and toss gently to coat all ingredients evenly. Pro tip: Start with less dressing and add more as needed – you can always add more but can't take it away

Top with crumbled bacon and goat cheese just before serving. Pro tip: Add these final toppings last to maintain their texture and prevent them from getting soggy