Prepare the Spinach: Gently place the washed and thoroughly dried baby spinach leaves into a large salad bowl. Ensure the leaves are dry to prevent the dressing from becoming watery and to allow it to cling beautifully. The bright green leaves should look crisp and vibrant.

Dice the Mango: Carefully peel your ripe mangoes, then dice the sweet, golden flesh into bite-sized cubes. You’re aiming for pieces that are roughly 1.5-2 cm, small enough to easily eat but large enough to appreciate their tropical flavour and juicy texture.

Slice the Onion and Halve Tomatoes: Thinly slice the red onion into delicate, almost translucent rings or half-moons. Halve the cherry tomatoes. The vibrant red and crimson hues will add a lovely contrast to the salad.

Assemble the Salad Base: Add the diced mango, sliced red onion, and halved cherry tomatoes to the large bowl with the spinach. Scatter the toasted pecans or walnuts and the fresh, fragrant coriander over the top. If using, gently crumble the goat's cheese over the salad, adding little clouds of creamy white.

Whisk the Dressing: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, sea salt, and black pepper. Secure the lid and shake vigorously for about 30 seconds until the mixture emulsifies and looks slightly thickened and creamy. You should hear the satisfying slosh of ingredients blending together.

Dress and Serve: Just before serving, pour the dressing evenly over the salad ingredients. Toss everything gently with salad servers until all the spinach leaves and other components are lightly coated and glistening with the dressing. The whole salad should come alive with a fresh, aromatic scent. Serve immediately to enjoy the crisp texture of the spinach and the full vibrancy of the flavours.