Strawberry Salad with Shallot-Honey Vinaigrette

¼ cup lemon juice

2 tablespoons honey

1 tablespoon minced shallot

1 teaspoon chopped fresh thyme

½ teaspoon salt

¼ teaspoon red pepper flakes

2 tablespoons olive oil

2 tablespoons vegetable oil

1 cup slivered almonds

2 tablespoons white sugar

1 pinch salt

1 (16 ounce) package mixed salad greens

½ pint strawberries, quartered

Combine the lemon juice, honey, shallot, thyme, salt, and red pepper flakes together in a bowl; vigorously whisk the olive oil and vegetable oil into the lemon juice mixture. Set aside.

Place a small skillet over medium-high heat; toss the almonds, sugar, and salt together in the hot skillet until the sugar caramelizes on the almonds, 2 to 3 minutes. Remove from heat immediately.

Place the salad mix in a large bowl. Drizzle the dressing over the salad mix and toss to coat. Top with the almonds and strawberries to serve.