Add olive oil in steady stream, and whisk to blend. Season dressing with salt and pepper. Fold in green onions and set aside. For salad, in large bowl combine spinach, mint, orange segments, pecans and strawberries. Toss to mix.
Drizzle dressing over salad, toss again and serve.
Makes 4 servings. Saute over medium-low heat, tossing frequently to prevent burning, until golden brown, about 5 minutes. Remember pecans burn easily. Add shallot and scallops and saute until scallops are opaque, about 3 to 5 minutes. Add lemon juice and pistachios.