In small skillet, heat 1 tablespoon of the oil over medium heat. Cook shallot 1 minute or until softened. Stir in remaining dressing ingredients; cook until mixture boils and is thick. Cool to room temperature. Whisk in remaining oil.
Divide spinach among 4 salad plates. Top with strawberries. Drizzle with dressing and top with almonds.
4 servings