1. Combine the first 3 ingredients in a medium bowl; slowly whisk in oil until combined. Stir in basil and chives.
2. Combine strawberries, ¼ cup vinaigrette, mint, and spinach in a large bowl; toss gently to coat. Sprinkle with almonds and pepper; serve immediately. Store remaining vinaigrette, covered, in refrigerator for up to 5 days.
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