Whisk together lemon juice, shallot, dijon mustard, garlic, salt and pepper.
Let this mixture sit while you prepare the salad so the flavors can blend.
Set oil aside until the end.
Almonds
Heat 2 tablespoons of olive oil in a sauté pan, add chopped nuts, and toast until lightly colored and fragrant, about 4-6 minutes total, stirring a few times.
Remove almonds to a paper towel-lined plate and lightly salt.
Salad
Toss together your greens.
When ready to serve, whisk the 1/2 cup of olive oil into the lemon juice dressing mixture.
Add just enough dressing to the salad to coat the greens as you like, sprinkle on the cheese and almonds and lightly toss.
Store leftover dressing in the refrigerator for up to a week.
Taste salad and season as needed.
Notes:
Make this salad with roasted chicken and/or hard-boiled eggs for a more substantial meal!
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