Oregon Strawberry Spinach Salad

Ingredients

• 3/4 cup avocado oil
• 1/4 cup Paladin brand pear vinegar
• 1/4 tsp sea salt
• 2 tsp light agave
• 1 tsp country Dijon mustard
• 1 clove garlic, minced
• 1 tbs fresh lemon juice
• Freshly ground pepper to taste
• 1/2 tsp fresh basil, chopped
• 6 cups baby spinach, washed and dried
• 1 pint fresh Oregon strawberries, rinsed, hulled and sliced
• 1/2 cup thinly sliced fennel, reserve some delicate fronds for plating
• 1 large fairly firm avocado, peeled, pitted, medium dice
• 1/4 cup red onion, small dice or thinly sliced if you prefer
• 4oz crumbled French feta cheese
• 1/4 cup 29 Kettle bourbon almonds, chopped
• 10-12 fresh basil leaves, julienned