– 1 lemon juiced – 2 tablespoons balsamic vinegar – 1 tablespoon honey – Kosher salt – Ground black pepper – ¼ cup extra-virgin olive oil – ½ cup sliced almond – 1 tablespoon extra-virgin olive oil – 6 ounces baby spinach – 1 pound strawberries trimmed and thinly sliced – 2 small shallots thinly sliced – ½ cup coarsely chopped fresh mint – ¼ cup crumbled feta plus more to your liking
Mix lemon juice, balsamic vinegar, and honey in a small bowl. Be generous with kosher salt and black pepper (approximately ¾ teaspoon each). Combine with whisk.
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Pour in the extra virgin olive oil while mixing vigorously. Pour oil slowly until the dressing reaches your desired consistency, ¼ cup to ⅓ cup. Whisk until dressing is emulsified. Adjust salt and pepper to taste.
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In a small pan over medium heat, add 1 tablespoon of extra virgin olive oil. Toss the almonds in the pan for 5 minutes until they become golden brown and aromatic. Immediately remove from heat and chill while making the salad.
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As soon as you add the feta cheese and toasted nuts, give it a quick stir again. Serve with extra feta cheese on top if you like.
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