Source: Eating Well Magazine. Serves 4. Takes 30 minutes or less to make and dressing keeps covered in refrigerator for up to 1 day.

1/4 C honey
2 Tbsp sherry vinegar or red wine vinegar
2 Tbsp finely chopped fresh mint
1/4 tsp freshly ground pepper
Pinch of salt
4 C baby spinach
1 small avocado - peeled, pitted and cut into 16 slices
16 small slices canteloupe, rind removed
1 1/2 C hulled strawberries, sliced
2 Tbsp sesame seeds, toasted

1. Whisk honey, vinegar, mint, pepper and salt together in a small bowl.
2. Toast sesame seeds by heating a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
3. Divide spinach among 4 salad plates. Arrange alternating slices of avocado and canteloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.