Wash hands with soap and water.
Rinse the garlic and strawberries under cold running water.
Scrub the red onion with a clean vegetable brush under running water.
Check the packaging on the arugula to be sure it was washed. If not, rinse the arugula under cold running water.
Mince the garlic.
In a jar with a tight fitting lid, add the minced garlic, Dijon mustard, honey, dried thyme, salt, pepper, balsamic vinegar, and extra-virgin olive oil. Cover the jar and shake vigorously to mix the ingredients. This can be assembled ahead of time and kept in the refrigerator.
Next, remove the stems from the strawberries and slice them in half.
Cut the onion into thin slices.
In a large bowl, add the onion, strawberries, baby arugula and feta cheese. Drizzle with approximately 1/3 of the vinaigrette and toss to coat.
Add more dressing, as needed, to lightly coat the entire salad.
Cover leftover dressing and store in the refrigerator at 40° or below.