2 cups baby spinach, rinsed and dried
2 cups arugula, rinsed and dried
2 cups strawberries, sliced (1 pint)
2 ounces crumbled goat cheese
3 tablespoons pecans, toasted and chopped
2 small green onions, sliced
1 pound shrimp, cleaned and deveined
2 tablespoons balsamic vinegar (or use your favorite vinegar)
1 tablespoon honey mustard
1 tablespoon olive oil
1 tablespoon fresh chopped basil
Pinch of salt and freshly ground pepper
1. Salad dressing: Whisk the vinegar and honey mustard together in a small bowl; slowly whisk in olive oil. Add fresh herbs and season with salt and pepper.
2. Heat and oil grill; grill shrimp 3-4 minutes on each side until slightly charred and cooked through. Remove from heat.
3. Combine all salad ingredients together and toss with salad dressing; divide onto four plates and arrange grilled shrimp on top. Serve and enjoy.