Make the vinaigrette: Combine 10 strawberries, balsamic vinegar, sesame seeds, 1/2 cup olive oil, salt and pepper in a blender and blend on high speed for 30 seconds. Check for seasoning and add more salt and pepper if needed.
Assemble the salad: In a large bowl combine the spinach, onion, macadamia nuts, and strawberries and toss gently. Serve the vinaigrette on the side. Leftover vinaigrette can be stored in the refrigerator and used for up to 5 days.
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