Toast the almonds in a dry skillet over medium heat for about 4 minutes until golden.

In a blender, combine olive oil, cider vinegar, mustard, garlic, strawberries for dressing, honey, and salt. Blend until emulsified.

Rinse the romaine and spinach under cold water and dry thoroughly.

Tear romaine into pieces and keep spinach whole, mixing them in a bowl.

Portion the greens onto plates, top with feta, red onion, strawberries, and sprinkle with almonds.

Drizzle vinaigrette over the salad just before serving.