1. In small bowl or jar with lid, combine olive oil, vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper. Whisk vigorously (or shake) for 30 seconds until smooth and emulsified.

2. Hull strawberries by cutting off green tops, then slice into ¼-inch thick slices. Keep slices uniform for even distribution.

3. Slice red onion as thinly as possible into half-moons. For milder flavor, soak in cold water 5 minutes, then drain and pat dry.

4. Place baby spinach in a large salad bowl—make sure bowl is big enough to toss without mess.

5. Scatter sliced strawberries, red onion, crumbled feta, and candied pecans evenly over the spinach.

6. Right before serving, drizzle about half the poppy seed dressing over salad. Toss gently with hands or salad tongs, lifting from bottom to coat all leaves evenly.

7. Taste and add more dressing if needed, a tablespoon at a time. Every leaf should be lightly coated, not swimming in dressing.

8. Serve immediately while spinach is crisp. If prepping ahead, keep components separate and toss just before serving.