Strawberry Salad with Shallot-Honey Vinaigrette

Recipe View Prepare the Vinaigrette: In a small bowl, whisk together the lemon juice, honey, shallot, thyme, salt, and red pepper flakes (if using). (5 minutes)

Recipe View Emulsify the Dressing: Gradually whisk in the olive oil and vegetable oil until the vinaigrette is well combined and slightly thickened. Set aside. (2 minutes)

Recipe View Caramelize the Almonds: Place a small skillet over medium-high heat. Add the slivered almonds, sugar, and a pinch of salt to the skillet. (1 minute)

Recipe View Cook the Almonds: Toss continuously until the sugar melts and caramelizes, coating the almonds evenly. This should take about 2-3 minutes. Be careful not to burn them!

Recipe View Cool the Almonds: Immediately remove the caramelized almonds from the heat and spread them out on a sheet of parchment paper to cool. This prevents them from clumping together. (10 minutes cooling time)

Recipe View Assemble the Salad: In a large bowl, combine the mixed salad greens and quartered strawberries. (2 minutes)

Recipe View Dress and Serve: Drizzle the shallot-honey vinaigrette over the salad, tossing gently to coat. Top with the caramelized almonds just before serving. (3 minutes)