Toast the almonds either in a skillet or toaster oven, stirring frequently to avoid burning. Next, whisk together the jam, olive oil, balsamic vinegar and Dijon mustard (honey Dijon also works). Add the cucumber, strawberries, mint and toasted almonds, and toss to combine. Season to taste with salt and black pepper. Serve on a bed of Romaine or red leaf lettuce.

Other variations include adding roasted pine nuts, walnuts or pecans. Try adding 1/4 cup cold, dry sparkling wine. Chicken or crab are also good additions.