Step 1: Toast the Almonds - Begin by heating a dry skillet over medium heat. Add slivered almonds and toast them for about 4 minutes, stirring occasionally until they turn golden brown and fragrant. Keep a close eye on them, as they can burn quickly! Once toasted, transfer the almonds to a plate to cool completely.

Step 2: Prepare the Dressing - Mince the garlic and shallot, and dice one strawberry. In a blender, combine these ingredients with olive oil, cider vinegar, Dijon mustard, honey, and salt. Blend the mixture until smooth and emulsified.

Step 3: Wash the Greens - Thoroughly rinse and dry the romaine and spinach leaves. Tear the romaine into bite-sized pieces and leave the spinach whole.

Step 4: Assemble the Salad - Divide the freshly washed romaine and spinach evenly among serving plates. Crumble feta cheese on top, then scatter the sliced strawberries, red onion, and toasted almonds.

Step 5: Serve with Dressing - Just before serving, drizzle the dressing over the salad or offer it on the side to keep the greens crisp.