Place the nuts in a dry skillet over medium heat for 3-5 minutes, tossing every 30 seconds. When you smell the nuts, remove from the heat immediately, so you do not burn the nuts.
Toss the spinach with strawberries and shallot. Crumble feta evenly over salad. Sprinkle with toasted almonds.
Toss salad with ¼ cup dressing right before serving and serve with additional dressing on the side.
Poppy Seed Dressing
Whisk together yogurt, mustard, poppy seeds, grated shallot, champagne vinegar, honey, and salt together until well combined.
Nuts: Feel free to use pecans or walnut in place of almonds. Spinach: Feel free to use spring greens in place of baby spinach. If using mature spinach, trim off woody stems and chop into bite-sized teachers.Preparing in advance: The ingredients can be prepped up to 24 hours in advance. However, it is best to keep the components separate until right before serving. This keeps the salad from getting wilted and the nuts crunchy. Serving the Salad: I find it is best to serve the dressing, almonds, and feta on the side--so everyone can prepare this salad how they desire. This is is especially important if serving anyone with a nut allergy!