For the dressing: Combine all ingredients in a small, lidded jar. Seal jar and shake until well combined. For the salad: Combine sliced strawberries and 1/3 cup poppy seed dressing in a small bowl, cover and chill in the refrigerator for at least 30 min. Divide spinach among 4 salad plates and top each equally with the poppy seed dressing-infused strawberries, chopped basil and sliced almonds.
Dressing yields 3/4 cup. Serve with remaining dressing on the side.