Place a dry skillet over medium heat. Add the whole almonds and toast, stirring frequently, until fragrant and lightly browned, 5–7 minutes. If using butter, melt butter in skillet over medium-low heat, add almonds and toast 4–5 minutes until golden. Immediately transfer almonds to a plate to stop cooking. While warm, sprinkle with kosher salt and let cool. Coarsely chop or roughly chop the cooled almonds to bite-size pieces.

Make balsamic vinaigrette

In a small bowl or jar, combine balsamic vinegar, Dijon mustard, honey (or maple), minced garlic, salt, and pepper. Whisk or shake to combine. Slowly stream in the extra-virgin olive oil while whisking until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add more honey for sweetness or a pinch more salt if needed. Yield: about 3/4 cup dressing.

Assemble salad

Place 6 cups of Ralf's spring mix in a large bowl or divide among 4 dinner plates (serving suggestion: 1.5 cups per person). Evenly distribute the thinly sliced radishes over the greens. Scatter fresh blueberries and dried cranberries across the salad.

Crumble the goat cheese into small pieces and sprinkle over the salads.

Add the toasted, chopped almonds over the top for crunch.

Just before serving, drizzle the balsamic vinaigrette over the salads — about 1 to 1.5 tablespoons per serving (adjust to taste). Toss gently to coat the greens, or serve undressed and allow diners to toss on their own.

Finish with a light grind of black pepper and a small pinch of flaky salt if desired. Serve immediately.