Heat the walnut oil in a small saucepan over medium heat. Add the shallots. Sauté for 2 minutes or until translucent. Remove from heat.  To make the dressing, add the vinegar, salt and pepper. Whisk until slightly broken up; set aside.

Place baby spinach into a large bowl. Drain the onion. Add the onion, strawberries and cheese, tossing to mix well. Drizzle the dressing over the top and toss until lightly coated. Divide among salad plates and top with the candied walnuts.