Line a serving plate with spinach leaves. Trim and finely shred the spring onions. Quarter, deseed and finely slice the red pepper. Scatter these over the spinach and season with salt and pepper.
Cut the cheese into1 cm cubes and scatter over the salads. Peel and finely chop the garlic and set aside.
Immediately before serving, put the almonds in a small heavy-based frying pan and shake over a moderate heat until they begin to colour and develop a toasted aroma.
Immediately add the oil and garlic to the pan and continue to shake over the heat until the garlic sizzles and begins to turn pale golden. Immediately add the wine vinegar, then pour the dressing over the salads. Serve straight away