Spinach and Strawberry Salad

Don't let it's simplicity fool you; this salad is mind-blowingly good.  I found it at Stacey's Paleo Kitchen.  I first made it on Christmas Day 2011 and it was a HUGE hit with the family (even the kids!).  I usually halve the recipe if I'm making it for just myself.

4 cups baby spinach
6 strawberries, thinly sliced
1/4 small red onion, thinly sliced (the onion is pretty strong - you may want to put in slightly less)
1/2 cup pecans (or any other nut), roughly chopped

DRESSING:
2 tbsp red wine vinegar
1/4 cup extra virgin olive oil
1 tsp dijon mustard
sea salt and pepper, to taste

I feel kind of silly giving directions on how to make a salad, but here goes:
1. Combine all salad ingredients
2. Whisk together dressing ingredients; pour over salad
3. Toss well, making sure all leaves get some of the dressing - there is just enough dressing to coat this amount of salad.  There should not be any dressing left at the bottom of the bowl.
4. DEVOUR! Om nom nom

If you are pre-making the salad for later, put the onion, strawberries and pecans at the bottom of your tupperware and put the spinach leaves on top.  Pre-mix the dressing and store in a separate container until you are ready to eat the salad.