Begin by heating a dry skillet over medium heat. Add slivered almonds and toast for about 4 minutes, stirring frequently. Once toasted, transfer them to a plate and set aside to cool.

Next, prepare your fresh ingredients. Mince the garlic, thinly slice the shallot, dice one strawberry for the dressing, and quarter the remaining strawberries. Slice the red onion thinly.

In a jar or blender, combine olive oil, cider vinegar, mustard, minced garlic, sliced shallot, diced strawberry, honey, and a pinch of salt. Blend or shake until well emulsified.

Rinse the spinach and romaine lettuce thoroughly. Dry the greens completely to prevent sogginess. Tear the romaine into bite-sized pieces.

In a large mixing bowl, combine the washed spinach and torn romaine. Top with crumbled feta, thinly sliced red onion, quartered strawberries, and toasted almonds. Drizzle the dressing just before serving.