For Sauce: Combine vinegar, juice and 1 Tbsp oil until well blended. Slice pork lengthwise; cut each half crosswise into 1/4 inch pieces. Sprinkle pork with salt and pepper. Heat remaining oil over medium high heat. Add pork and cook 2-3 minutes per side. Stir in 1/2 c sauce and cook 1-2 minutes stirring constantly.
For Salad: slice strawberries, cucumber and onion. Cut carrots into julienne slices. Combine with spinach. Plate and top with pork and sauce.
Place spinach in serving bowl. In saucepan, put remaining ingredients, minus the EVOO, and bring to medium heat. Gently warm while whisking. Remove from heat before it simmers. Allow to cool for a minute, and whisk in EVOO to emulsify. Adjust seasoning. Gently dress spinach with warm vinaigrette and top with remaining bacon and shallots.
