Vinaigrette:

1. In a small bowl combine lemon juice, honey, mustard, and garlic and whisk together.
2. Slowly drizzle oil in a steady stream while whisking until mixture has emulsified.
3. Season with salt and pepper and stir together.
4. Set aside.

Salmon salad:

1. Generously season salmon fillets with salt and pepper.
2. Place a pan over medium-high heat.
3. Once pan is hot add oil and swirl around to coat.
4. Add salmon fillets, skin-side up, and sear for about 5 minutes.
5. Lower heat to medium and gently flip each fillet.
6. Continue to sear salmon for an additional 5 minutes or until fillets have just cooked through.
7. Remove salmon from pan and roughly flake apart using a fork.
8. Pour 1/3 cup vinaigrette into a large mixing bowl and top with mixed greens.
9. Gently toss together until greens are evenly coated.
10. Divide greens between two large plates/bowls and top with flaked salmon, strawberries, avocados, red onion, and walnuts.
11. Finish each salad with a generous sprinkle of goat cheese crumbles.
12. Serve.