Wash and hull the 8 oz strawberries for the salad. Pat dry with paper towels. Slice into halves or quarters depending on berry size so pieces are bite-sized (aim for roughly 1/2-inch to 3/4-inch pieces).

Toast almonds (optional)

If almonds are raw, heat a small dry skillet over medium heat. Add the 1 oz slivered almonds and toast, stirring frequently, 2–4 minutes until fragrant and lightly golden. Remove to a plate to cool.

Assemble salad

Place 5 cups of mixed salad greens in a large bowl or divide among 4 individual salad plates. Scatter the sliced strawberries over the greens. Crumble the 4 oz goat cheese evenly over the salad. Sprinkle the toasted slivered almonds and torn basil leaves (if using) on top. Hold dressing for next step and toss just before serving.

Strawberry Vinaigrette

Prepare dressing

Hull and roughly chop the 6 oz strawberries for the dressing. Place them in a blender or food processor with 3 tbsp extra-virgin olive oil, 2 tbsp white balsamic vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp fresh lemon juice. Blend until smooth, about 20–30 seconds.

Adjust consistency and taste

Check the dressing consistency — if too thick, add up to 1 tbsp cold water and pulse to combine. Taste and adjust seasoning: add a pinch more salt, a little more honey for sweetness, or another 1/2 tsp vinegar if it needs brightness. The dressing should be pourable but slightly viscous.

Strain (optional)

For a silky vinaigrette, press the blended dressing through a fine-mesh sieve into a small bowl, discarding seeds/solids. This step is optional but recommended for a smooth finish.

Dress the salad

Right before serving, drizzle about 2–3 tbsp of the strawberry vinaigrette over the assembled salad (reserve extra to serve at the table). Gently toss the greens, strawberries, goat cheese, and almonds until lightly coated. Taste and add more dressing as desired (roughly 1/2–1 tbsp per serving).