Strawberry & spinach salad with sweet onions and poppy seed-ginger vinaigrette

Vinaigrette
Vinegar, white wine	¼ cup
Ginger, peeled, minced	1 tablespoon
Mustard, Dijon	2 tablespoons
Honey	3 tablespoons
Sugar	2 tablespoons
Salt	½ teaspoon
Pepper, freshly ground	¼ teaspoon
Olive oil, light, or other salad oil	1/3 cup
Poppy seeds	2 teaspoons
Salad
Strawberries, stemmed, quartered	3 cups
Spinach, stemmed, washed well, spun dry	8 to 10 cups
Onion, sweet white, thinly sliced	½ cup
Almonds, sliced, toasted	½ cup

1. Whisk the vinegar, ginger, mustard, honey, sugar, salt, and pepper in a medium bowl.
2. Gradually whisk in the oil, emulsifying the vinaigrette.
3. Stir in the poppy seeds; refrigerate for up to 2 days.
4. Toss the berries, spinach, and onion with the vinaigrette.
5. Sprinkle with almonds.

Recipe from Kathy Casey's Northwest Table.