Prepare the dressing: In a small bowl or jar, combine the apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and a few grinds of black pepper. Whisk together until the honey is fully dissolved—you'll see the mixture become slightly thicker and more uniform in colour. While whisking continuously, slowly drizzle in the olive oil. The dressing should turn pale golden and emulsify into a smooth, slightly thick consistency. Set aside.

Toast the nuts (if making your own): Place the nuts in a dry non-stick frying pan over medium heat. Stir frequently for 2–3 minutes until you smell a warm, nutty aroma and the nuts take on a deeper golden hue. Add the honey and a pinch of salt, stirring constantly for another minute until the nuts are glossy and caramelised. Spread them onto a sheet of parchment paper—they'll be very hot and sticky—and let them cool completely. You'll hear a faint crackling sound as they cool and harden.

Prepare the strawberries and onion: Hull the strawberries by cutting off the green tops, then slice each berry into even rounds or quarters, depending on size. The slices should be about 5mm thick so they hold their shape in the salad. Peel the red onion, cut it in half through the root, then slice into thin half-rings. If the onion tastes too sharp, soak the slices in cold water for 5 minutes, then drain and pat dry.

Assemble the salad base: Place the washed and dried baby spinach in a large salad bowl. The leaves should be crisp and dry—any moisture will make the dressing slide off. Add the sliced strawberries, red onion rings, and crumbled feta (if using). Toss gently with your hands or salad servers to distribute the ingredients evenly.

Add the nuts and dressing: Break the cooled candied nuts into bite-sized pieces and scatter them over the salad. Drizzle about half the dressing over the top—start from the edges and work inward. Toss the salad gently until every leaf has a light, even coating. You should see the spinach glisten without pooling dressing at the bottom of the bowl.

Serve immediately: Transfer the dressed salad to individual plates or a serving platter. The strawberries should look bright and glossy, the nuts provide a satisfying crunch with each bite, and the poppy seeds add tiny specks of texture throughout. Serve right away while the nuts are still crisp and the spinach is fresh.