Begin by heating a skillet over medium heat. Add slivered almonds and toast them for about 4 minutes, stirring frequently to ensure they turn golden brown and release their nutty aroma. Watch closely to prevent burning—once they're perfectly toasted, set them aside to cool.

Next, mince a garlic clove and thinly slice a shallot. Dice one ripe strawberry to enhance the dressing's sweetness. In a jar or bowl, combine olive oil, cider vinegar, mustard, minced garlic, shallot, diced strawberry, honey, and a pinch of salt. Shake or whisk until the mixture is well emulsified and set aside.

Now it’s time to prepare your greens. Rinse fresh spinach and romaine thoroughly under cold water to remove any dirt. Use a salad spinner to dry them or gently pat them with paper towels.

Tear the romaine into bite-sized pieces and combine with whole spinach leaves in a large serving bowl. Toss gently to mix without bruising the leaves.

Finally, top the salad with sliced strawberries, crumbled feta cheese, thinly sliced red onion, and the toasted almonds. Just before serving, drizzle the prepared vinaigrette over the salad, ensuring even coverage, and toss lightly to combine all the flavors.