1. In a small nonstick skillet, toast almonds over medium heat, about 2 to 3 minutes. Watch carefully. When toasted, remove from heat and set aside.

2. Wash strawberries and remove stems. Reserve half, and place the remaining strawberries in a blender or food processor and add garlic, salt, pepper, lemon juice, honey, vinegar, and olive oil. Blend briefly, until smooth and creamy.

3. Place greens in a large bowl and toss with 1/2 cup of the dressing. Divide the greens among 4 salad bowls. Cut the reserved strawberries into 1/4-inch slices and scatter over the greens in each bowl. Sprinkle with the goat cheese crumbles and the reserved toasted almonds. Alternately, divide greens, without dressing, among 4 bowls. Top with the strawberries, nuts, and goat cheese, then drizzle 2 tablespoons of vinaigrette, or more to taste, over each salad. Serve remaining dressing in a small pitcher on the side

Source: fresh magazine May, June 2010