Preheat your oven to 350°F. Spread the sliced almonds in an even layer on a baking sheet and toast for 5 to 7 minutes, stirring halfway through, until they're fragrant and lightly golden. Remove from the oven and let them cool completely on the baking sheet—this is crucial because they'll continue to crisp up as they cool and won't burn. I like to toast my almonds right at the start so they're ready to go while I prepare everything else.

While the almonds cool, hull and slice the strawberries into 1/4-inch rounds, being careful to preserve their juices. In a separate bowl or jar, whisk together the sunflower oil, lemon juice, honey, salt, black pepper, poppy seeds, and dried dill until fully emulsified and smooth. The honey will take a moment to dissolve, so whisk steadily for about 30 seconds. For maximum brightness, I always use fresh lemon juice rather than bottled—it makes a noticeable difference in the final flavor.

Place the mixed greens in a large serving bowl, then add the sliced strawberries from Step 2, the cooled toasted almonds from Step 1, and crumble the goat cheese over the top. Pour the poppy seed vinaigrette from Step 2 over the salad and gently toss everything together just before serving, making sure the dressing coats all the greens evenly. I recommend tossing right before serving to keep the greens crisp and prevent them from becoming wilted.