Soak wooden skewers in water for 30 minutes.
Trim off stem of strawberries and skewer 4 strawberries onto each skewer.
Pour 1 Tbsp of Golden Bliss balsamic/honey vinegar over each strawberry skewer.
BBQ strawberry skewers on medium heat for 1 minute/side.
Remove from heat.
Place pecans in a small aluminum pie plate and toast lightly on BBQ.
*Remember to shake or stir the pecans so the bottom layer doesn’t burn.
Pecans should take approximately 5 minutes to toast.
Remove pecans from heat.
In a large glass bowl, mix spinach/spring mix, crumbled goat cheese and toasted pecans.
On individual plates, place a mound of the salad mixture.
Place a strawberry skewer on each salad mound.
Drizzle the Strawberry Poppyseed Dressing on each salad.