Heat a dry skillet over medium heat and add the slivered almonds, toasting them for about 4 minutes while stirring frequently until they're golden brown and fragrant. Transfer to a plate to cool. While the almonds toast, mince the garlic, thinly slice the shallot, dice 1 strawberry for the dressing, and thinly slice the red onion into half-moons. Slice the remaining 2 cups of strawberries into quarters or halves depending on size. Having everything prepped before assembly keeps the salad coming together quickly.

In a blender or jar, combine the olive oil, cider vinegar, mustard, minced garlic, minced shallot, diced strawberry, honey, and salt. Blend or shake vigorously for 30 seconds until the dressing is emulsified and the strawberry is broken down into the vinaigrette, giving it a subtle fruity sweetness. Taste and adjust seasoning if needed. I find that blending the fresh strawberry into the dressing creates a more nuanced flavor than just whisking—the fruit dissolves into the vinegar and adds natural sweetness. Transfer to a serving jar or bottle.

Rinse the romaine and spinach thoroughly under cool water, then spin or pat them completely dry using paper towels or a salad spinner. Dry greens are crucial—they'll hold the dressing better and won't become soggy. Roughly tear or cut the romaine into bite-sized pieces, keeping the spinach leaves whole or torn depending on size. Place all the greens in a large bowl.

Divide the greens from Step 3 between serving plates or bowls. Top each portion with crumbled feta, the sliced red onion, sliced strawberries from Step 1, and the toasted almonds from Step 1. Drizzle with the vinaigrette from Step 2 just before serving, or pass it on the side so diners can dress their own salad. I prefer to serve the dressing on the side with fresh salads like this—it gives everyone control over how much they want and keeps the greens from getting wilted if you're not eating immediately.