In a food processor or blender, process 2 strawberries with the shallot until well minced. Add the jam and vinegar and process to mix, then drizzle in the olive oil gradually with the machine running. Mix in the salt. Transfer to a cruet or cup.
Combine the spinach, berries, and scallion in a serving bowl and top with chèvre.
Drizzle with the dressing and top with almonds. Serve immediately.