1/4 c. pecans
1/8 tsp. cinnamon
1 lb. fresh spinach, washed and torn
1 red onion
24 fresh strawberries, quartered

DRESSING:

1 c. sugar
1 1/2 tsp. dry mustard
1 tsp. salt
1/2 c. cider vinegar
1 c. + 3 tbsp. oil
1 1/2 tsp. poppy seeds

Toast pecans on baking sheet (about 5 minutes). Sprinkle with cinnamon.

Cook sugar, mustard, salt and vinegar until sugar is dissolved. Transfer to blender and slowly add oil to thicken. Add poppy seeds. Refrigerate.

Arrange spinach, onion, strawberries and pecans on salad plate and drizzle dressing over.