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Make the dressing: In a small bowl, combine the lemon juice, balsamic vinegar and honey. Add a big pinch of kosher salt and black pepper (about ¾ teaspoon each). Whisk to combine. Continue vigorously whisking as you begin to drizzle in the extra virgin olive oil. Slowly add oil until the dressing reaches your desired consistency, between ¼ cup and ⅓ cup. Continue to whisk until the dressing is emulsified. Taste and add more salt and pepper to your liking.
Toast the almonds: In a small skillet set over medium heat, add 1 tablespoon of extra virgin olive oil. Add the almonds and cook, tossing regularly, until they turn golden brown and become fragrant, about 5 minutes. Remove from the heat immediately and set aside to cool while you work on the salad.
Assemble the salad: In a large salad bowl, combine the spinach, strawberries, shallots, and mint. Pour in the dressing and toss to ensure the dressing is well distributed, and the spinach is well coated.
Finish and serve: Add the feta cheese and toasted almonds and give it another gentle toss. Serve, topped with more feta to taste.