To make the balsamic reduction, place the balsamic vinegar in a small nonreactive saucepan. Bring to a boil, and then reduce the heat to a simmer. Cook until reduced in volume by half, about 15 minutes.

Add the honey and continue to cook until the mixture is a very thick syrup that easily coats the back of a spoon. (You will need to pay attention at the later stages of the cooking, as it can pretty easily get too thick, in which case you might need to thin it by adding a bit of water.) You are looking for a consistency similar to honey. Remove from the heat.

To make the salad, arrange the mixed greens on a serving platter. Distribute the strawberries on top of greens.

Just before serving, drizzle the salad with the olive oil, then drizzle a thin stream of the balsamic reduction over the salad, making sure to get it on the berries. Scatter the cheese and the sliced almonds, if using, on top.

Excerpted from The Fresh Honey Cookbook © by Laurey Masterton, photography © by Johnny Autry, used with permission from Storey Publishing.