Heat oven to 400 degrees Fahrenheit. Place sliced almonds on baking sheet and toast 3-4 minutes. (Watch carefully so almonds don’t burn.) Remove from oven and cool.
Wash and chop head of Romaine lettuce into small pieces. Rinse and slice green onions into thin pieces. Combine all ingredients in large salad bowl.
Just before serving: pour ½ cup dressing over all and toss. Add more dressing if you desire.
For Cherry Vinaigrette
Blend all ingredients in blender until emulsified. Place in jar or other container with tight fitting lid. Refrigerate until ready to use.
Notes
I prefer to hold out the cheese and serve on top of individual servings as the cheese tends to get pasty when mixed with the dressing.
The Cherry Vinaigrette recipe makes about 1 ⅔ cup dressing. We like to make more than the salad recipe calls for so we can have it on hand to use again. It will last in the refrigerator about 2 weeks.