In a small bowl whisk to combine green onion, vinegar, jalapeño, sesame oil, lime juice, sugar (agave), salt and pepper to taste. Cover and refrigerate for at least 30 minutes.
Salad
Place spinach leaves on 4 salad plates and arrange mango and red onion evenly on top of it. Sprinkle almonds on each salad.
Whisk dressing and pour into a small saucepan. Place over medium heat and cook just until heated. Spoon warm dressing over salads and enjoy.
Recipe by CookingGlory at http://www.cookingglory.com/recipes/meal-ideas/salads/mango-and-spinach-salad/