In a small skillet, heat the sugar over medium heat until it begins to melt. Add the almonds to the pan and toss rapidly until the sugar coats all of the almonds and the almonds are lightly browned. Pour them out onto a glass dish and separate almonds with a fork. Cool until hardened and break into pieces.

In a small bowl, combine all of the dressing ingredients except for the olive oil. Add the oil in a slow stream, whisking as you add the oil until the dressing thickens.

Place the greens, celery, green onions and strawberries in a large bowl. Toss them with the dressing. Add almonds, toss lightly and serve.