For the salad

• 200 g Bergeron Classique Cumin Cheese
• 1 fennel bulb
• 1/2 package baby spinach (about 70 g)
• 1 quart strawberries
• Minced chives

For the dressing

• 80 ml (1/3 cup) extra virgin olive oil
• 30 m (2 tsp) orange juice
• 15 ml (1 tsp) white wine vinegar
• 1 clove garlic, minced
• 5 ml (1 tsp) honey
• 4 ml (3/4 tsp) crushed (not ground) cumin seeds
• 2 ml (1/2 tsp) Dijon mustard
• 2 ml (1/2 tsp) salt
• Freshly ground black pepper

For the roasted cumin almonds

• 125 ml (1/2 cup) sliced or slivered almonds
• 5 ml (1 tsp) extra virgin olive oil
• 2 ml (1/2 tsp) honey
• 1 ml (1/4 tsp) ground cumin
• 1 ml (1/4 tsp) salt
• Freshly ground black pepper

1. Add all the ingredients to a glass jar. Close the jar, then shake vigorously to combine. Set aside.
2.  Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
3. In a bowl, combine the almonds, olive oil, honey, cumin, salt, and pepper, and mix using a spatula until the almonds are well coated with the seasonings.
4. Spread the almonds over the prepared baking sheet. Baking for 6 to 8 minutes, mixing every 2 to 3 minutes, until the almonds are golden brown. Keep a close eye over the almonds baking because they can burn easily. Remove from the oven and let cool completely. 
5. Cut off the head from the fennel (save the fronds), then slice the bulb in half. Core, then thinly slice each half. Transfer the sliced fennel to a large salad bowl.
6. Slice the Classique Cumin Bergeron Cheese into small cubes, then add them to the salad bowl, along with the baby spinach.
7. Core the strawberries, then halve or quarter them and add them to the other salad ingredients. Shake the dressing jar again, drizzle a generous amount of the dressing over the salad.
8. Toss to combine, then add more dressing and season to taste.
9. Garnish with the roasted cumin almonds, fennel fronds, and chives, then serve.