In a mason jar, combine ⅓ cup honey, ⅓ cup red wine vinegar, ⅓ cup olive oil, 1 teaspoon Dijon mustard, 1 clove minced garlic, and ⅛ teaspoon salt. Seal the jar tightly and shake vigorously for about 30 seconds until well mixed. Chill in the refrigerator.

Preheat your oven to 400°F (200°C). Spread ½ cup sliced almonds on one side of a baking sheet and break the ramen noodles into smaller pieces on the other side. Toast for 5-9 minutes, stirring halfway through, until almonds are golden brown and ramen is crispy.

In a large mixing bowl, add 6 cups of baby spinach, 2 cups of sliced fresh strawberries, and ¾ cup of chopped green onions. Toss these ingredients together carefully to mix evenly.

Gently fold in 4 ounces of crumbled goat cheese. Drizzle your chilled vinaigrette over the salad, toss gently to combine, and serve immediately.