Strawberry Spinach Salad

• Slice a handful of strawberries 
• Crumble some slightly aged chèvre
• Heat 2T of balsamic vinegar with a a teaspoon of sugar until it has reduced its volume and is slightly thick (optional--straight balsamic works, too)
• Add to the vinegar 1T of olive oil
• Mix a handful of pecans with 1t melted butter and 1t of sugar; roast them for 5 -10 min at 350 just until the sugar has melted and the nuts are toasted.
• Toss the above ingredients with a bag of spinach, crumbling the aged chèvre over the top last.