In a food processor, grind the almonds to the consistency of breadcrumbs. Transfer the ground almond to a plate and roll 1/2-3/4 inch slices, or hand-formed small balls of goat cheese (the size of a meatball) in the almond crumbs

Place the coated goat cheese slices in the freezer for an hour. This prevents them from melting in the oven. While you wait, preheat the oven to 400F and start prepping the rest of the salad

Slice strawberries and add to a platter or bowl with mixed greens and almond slivers. If you plan on adding more salad ingredients, like sliced avocado, dried fruit, seeds, or vegetables, add them now

Mix together the vinaigrette ingredients in a measuring cup and have ready to dress the salad once the goat cheese is out of the oven

When goat cheese is almost frozen, transfer to an oven-safe baking dish or baking sheet, drizzle with some olive oil, and bake for 10 minutes or until the almond crust is starting to brown

Toss the salad with the dressing and gently set the baked goat cheese onto the platter or each plate. Serve with a lemon wedge