- In a skillet, toast the almonds. Allow to cool and set aside.
- In the same skillet, toast the poppy seeds. Allow to cool and set aside.
- In a bowl, whisk together the oil, vinegar and mustard. Season with salt and pepper.
- Add the poppy seeds. Divide the spinach, strawberries and almonds among four plates. Drizzle with the vinaigrette. Serve immediately.