Step 1

Make the dressing: In a small bowl, combine the lemon juice, balsamic vinegar and honey. Add a big pinch of kosher salt and black pepper (about 3/4 teaspoon each). Whisk to combine. Continue vigorously whisking as you begin to drizzle in the extra virgin olive oil. Slowly add oil until the dressing reaches your desired consistency, between 1/4 cup and 1/3 cup. Continue to whisk until the dressing is emulsified. Taste and add more salt and pepper to your liking.

Step 2

Toast the almonds: In a small skillet set over medium heat, add 1 tablespoon of extra virgin olive oil. Add the almonds and cook, tossing regularly, until they turn golden brown and become fragrant, about 5 minutes. Remove from the heat immediately and set aside to cool while you work on the salad.

Step 3

Assemble the salad: In a large salad bowl, combine the spinach, strawberries, shallots, and mint. Pour in the dressing and toss to ensure the dressing is well distributed, and the spinach is well coated.

Step 4

Finish and serve: Add the feta cheese and toasted almonds and give it another gentle toss. Serve, topped with more feta to taste.