1 teaspoon agave syrup or Sucanat
¼ teaspoon salt
1/8 teaspoon pepper
1 teaspoon canola oil
1 tablespoon Sucanat or brown sugar
sprinkle of cayenne pepper
½ teaspoon ground cumin
6 cups mixed baby greens
6 cups baby spinach
2 tablespoons thinly sliced shallots or spring onion
Combine 1 ½ cups of strawberries, the vinegar, agave or Sucanat, olive oil, salt and pepper in a blender or small food processor. Blend until smooth. Chill until ready to serve.
In a medium saute pan, heat the oil and add the almonds over medium heat. After 2-3 minutes, when the almonds smell toasty, add the Sucanat and stir to coat the almonds. Sprinkle with a pinch of cayenne and the cumin. Remove the spiced nuts from the pan to some parchment or wax paper and let cool.
Combine the greens, spinach and shallots. Toss gently. Mix in the dressing and toss. Garnish with the reserved strawberries and almonds.