In a skillet over medium-high heat, cook the alomnds, stirring frequently, until lightly toasted. Remove from heat, and set aside.

In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar and oil.

In a large bowl, toss together the toasted almonds, spinach, strawberries, and feta cheese. Cover with the dressing mixture and toss.

Serve.