Spinach, Sun-Dried Tomato, and Gouda Salad
Toast the almonds in a dry pan until golden brown. Drain and coarsely chop the sun-dried tomatoes, reserving 2 tablespoons of the oil.
Rinse, trim, and dry the spinach. Divide the spinach on plates with the tomatoes and almonds. For the dressing, mix the tomato oil, walnut oil, lemon juice, balsamic vinegar, 1-2 tablespoons of water, and the honey. Season to taste with salt. Drizzle the salad with the dressing, sprinkle with the cheese, and serve.