In a small skillet over medium heat, toast the walnuts for 3 to 5 minutes until fragrant and lightly browned. Remove from heat and let cool.

In a small mixing bowl or glass jar, whisk together the balsamic vinegar, olive oil, honey, and Dijon mustard until emulsified.

Season the vinaigrette with salt and black pepper to taste.

Place the baby spinach in a large salad bowl.

Top the spinach with sliced strawberries, thinly sliced red onion, toasted walnuts, and crumbled goat cheese.

Drizzle the vinaigrette over the salad and toss gently to coat immediately before serving.