Place the sesame seeds in a dry skillet over medium heat and toast for 2-3 minutes, stirring frequently until fragrant and lightly golden. Transfer to a small bowl. In the same skillet, toast the slivered almonds for 3-4 minutes until they're golden and aromatic, then set aside. I always toast these separately from the seeds to control each one's doneness—sesame seeds can burn quickly, while almonds need a bit longer. Let both cool for a few minutes before using.

In a medium bowl, whisk together the sugar, olive oil, vinegar, toasted sesame seeds, poppy seeds, finely minced onion, paprika, and Worcestershire sauce until well combined. The dressing will emulsify slightly as you whisk. For a smoother, more integrated dressing, I like to let it sit at room temperature for 15-20 minutes so the flavors meld—this is actually more practical than chilling for a full hour, and you'll get better flavor development.

Slice the strawberries into 1/4-inch rounds and place in a large serving bowl. Add the fresh spinach and the toasted almonds from Step 1. Gently toss these ingredients together to distribute evenly. Don't dress the salad yet—we want to keep the spinach crisp until the last moment before serving.

Pour the dressing from Step 2 over the salad and toss gently but thoroughly, making sure each spinach leaf and strawberry is coated. Sprinkle the crumbled feta cheese over the top and give it one more gentle toss to incorporate. Refrigerate for 10-15 minutes before serving—this allows the flavors to meld while keeping the salad fresh and crisp.