Step 1

Mix all of the dressing ingredients and whisk well in a small bowl. Or place in a small jar and shake vigorously until combined. Any extras can be kept in the fridge in a clean air-tight jar. Use within a few weeks of making.

Step 2

Wash and pat dry the strawberries. Remove their green stems and cut them in half or quarters, depending on their size.Wash and pat dry the spinach. If the stems are thick, cut them off. If they're thin or you are using baby spinach, you can leave them be.If needed, crumble the feta cheese or cut it into small cubes.

Step 3

Place the strawberries and spinach in a large bowl, then add the rest of the ingredients. Pour over the dressing and mix well.

Step 4

To make ahead: keep the dressing on the side and add when ready to serve. This will stop the spinach from wilting before it's ready to eat. The dressed salad is best consumed immediately or within a day. However, you can keep undressed salad in the fridge for up to 3-4 days. Add the vinaigrette shortly before serving.