In a blender, add all dressing ingredients EXCEPT poppy seeds in the order listed. Blend 1 minute. Add seeds and blend a few seconds more. Dressing can be refrigerated in an air-tight container for up to 1 month.
Nuts
In a 350 degree oven, toast nuts for 5-7 minutes or until slightly golden. Remove from oven and set aside.
On the stove top over medium-high heat, warm sugar and salt in a nonstick pan until the sugar begins to melt. Give it a little mix until all the sugar has melted. Remove from heat and add the toasted walnuts. Stir until nuts are coated.
Let the nuts cool on a cutting board before chopping into pea-sized pieces.
Assembly
Mix 1/4 Cup Poppy seed dressing with spinach until the leaves are completely coated. Top with remaining salad ingredients. Drizzle another tablespoon of dressing over top.