6 cups baby spinach
2 cups strawberries, halved
1 avocado, halved, seeded, peeled and diced
1/2 cup cooked quinoa
1/4 cup pecans
1/4 cup BelGioioso Gorgonzola cheese, crumbled
1/4 cup olive oil
1/4 cup balsamic vinegar
2 cloves of garlic, pressed
2 tsp. extra fine granulated sugar
Prep the balsamic vinaigrette. Whisk together olive oil, balsamic vinegar, garlic and sugar in a small bowl; set aside.
To assemble salad, place spinach in a large bowl. Top with strawberries, avocado, quinoa, pecans and Gorgonzola cheese. Pour dressing over salad and gently toss to combine. Serve immediately.