Combined hulled strawberries, balsamic vinegar, extra virgin olive oil, dijon mustard, honey, garlic, salt, and pepper into a blender. Blend until smooth. Refrigerate.
Using a vegetable peeler along the long side of the parmesan cheese, make strips. Break up into smaller pieces if desired
In a large bowl or 4 large salad bowls/plates, add salad greens.
3. Top with onions, blueberries, strawberries, red onion, apple, cheese, and almonds
Notes
Chill completely! Refrigerate the dressing for several hours and up to a couple of days