Makes 4-6 servings.

1 pint Red Dog strawberries
1/2 cup regular or smoked almonds
4 ounces fresh goat cheese, crumbled
1 bag Red Dog spinach 
2 to 4 tablespoons poppy seed salad dressing

Poppy Seed Dressing
1/4 cup white wine vinegar or champagne vinegar
1/4 cup sugar
1 small shallot
1 to 1 1/2 tablespoons poppy seeds
1/2 teaspoon salt
1/2 teaspoon ground mustard
2 teaspoons mayonnaise (optional for a creamier dressing)
1/2 cup olive oil, grapeseed oil, or a mix 

For the Dressing
Whisk the white wine vinegar and sugar until the sugar is mostly dissolved (it’s okay if there is still some undissolved sugar). Peel the shallot and grate it on a microplane or the smallest holes on a box grater directly into the bowl. Add the poppy seeds, salt, and ground mustard, and whisk to combine.

Whisking the dressing steadily, pour the olive oil into the dressing in a slow stream. Continue whisking until completely combined.

This dressing can be stored in the fridge for several weeks. The dressing will separate as it sits; shake to recombine before using.

For the Salad
Hull and then cut the strawberries into thin slices. If your almonds aren’t already toasted, toast them at 350°F for 10 to 12 minutes, until darkened and very fragrant; cool briefly before tossing with salad. (Or not! Warm nuts would be very tasty in this salad.) Set aside a few of the prettiest strawberry slices, a few almonds, and some of the goat cheese to sprinkle over the top of the salad.

Place the spinach in a large bowl. Drizzle 1 tablespoon of the poppy seed dressing over the greens and toss gently to coat. Continue adding tablespoons of dressing as needed until the greens are all evenly coated with dressing. Add the sliced strawberries, almonds, and goat cheese and gently toss to combine.

Transfer the salad to a large serving bowl if desired. Sprinkle the reserved strawberries, almonds, and goat cheese over the top, along with one last drizzle of dressing.