Spring Greens with Strawberry VinaigretteAdapted from Hannaford Fresh Magazine – May, June 2010 Serves 4 large or 6 side saladsIngredientsÂ 1/2 cup sliced almonds16 oz pkg. fresh strawberries1 medium garlic clove, pressed1/4 teaspoon salt1/4 teaspoon Black pepper, freshly ground1 tablespoon Freshly squeezed lemon juice1 Tbsp. honey1 tablespoon Balsamic Vinegar2 tablespoons extra virgin olive oil5 oz pkg. Taste of Inspirations Baby Romaine or spring salad greens3.5 oz. crumbled goat cheeseÂ DirectionsÂ 1. In a small nonstick skillet, toast almonds over medium-low heat, about 2 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 large 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 6 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.