Step 1

Make the dressing: Add 1/2 cup apple cider vinegar, 1 teaspoon dry mustard powder, 1/2 teaspoon salt, 1 tablespoon poppyseeds, and 3/4 cup sugar to a blender. Chop a small red onion in half, then in half again. Add one quarter of the onion to the blender (save the rest for later.)Blend the ingredients until smooth. With the blender running, add in 1 cup vegetable oil in a slow steady stream. Adding the oil while the dressing is moving allows it to emulsify immediately, meaning that your dressing has become one team (instead of separating into skins and shirts (oil and vinegar) every time you're not shaking the bottle.) Scrape the dressing into a mason jar or container and set aside.

Step 2

Toast the almonds. Preheat the oven to 350 degrees. Spread 2 cups sliced almonds (or more if you love almonds!) on a baking sheet in a single layer. Bake at 350 for about 4-7 minutes, stirring every 2 minutes. The nuts are toasted when they have turned a light golden brown. Don't walk away! They burn fast. Take them out of the oven and set aside to cool.

Step 3

Prep the salad. If you enjoy chopped salad (you do!) take a moment to chop your spinach. Smaller pieces of spinach make this salad 100% more enjoyable. Only chop what you will eat right now!

Step 4

Hull and slice about 6 cups strawberries. I'm not that into kitchen gadgets, but I genuinely love my strawberry huller. Makes it so much faster!Slice the rest of the red onion that you used for the dressing.Add the goat cheese to a bowl and gently crumble with a fork.

Step 5

Assemble the salad. In a large bowl, add the spinach, and top with sliced red onions and sliced strawberries. Only add however much you think you and your guests will eat right now! Save the rest for later.

Step 6

Add the goat cheese in crumbles on top of the strawberries, onions, and spinach.

Step 7

Pour some of the dressing over the salad. How much you use is totally up to you! I rarely use all of it. Use tongs to toss it all together.

Step 8

Sprinkle the top with the toasted sliced almonds. Toss again if you want, or leave the almonds on top (and add more goat cheese) for a pretty presentation.