Toast the slivered almonds in a dry skillet over medium heat for about 4 minutes until golden brown. Set aside to cool.

Prepare the dressing by combining minced garlic, shallot, and diced strawberry with olive oil, cider vinegar, mustard, honey, and salt in a jar. Shake until emulsified.

Wash and dry the spinach and romaine thoroughly. Tear the romaine into bite-sized pieces.

In a large serving bowl, combine spinach and romaine. Toss to mix, then add feta cheese, sliced red onion, remaining strawberries, and toasted almonds.

Serve the vinaigrette draped over the salad or on the side to keep greens crisp.