Line a small baking sheet with parchment paper (NOT waxed paper).

In a small non-stick frying pan (preferably light-coloured so you can see the caramelization easily) add all the ingredients except the seasoning salt. Don't add any oil.

Heat the pan over a medium-high heat. As the sugar starts to melt, make sure that it is all spread someone evenly using a silicone spatula or similar tool that can handle high heat.

As the sugar melts and starts to turn amber, it is ok to poke around it all to make sure that it is starting to brown evenly. The sugar will start to melt after only a minute or so. The seeds may make a popping sound, don't be alarmed but this isn't a kid-friendly recipe. Do not walk away from the pan. It goes from a lovely amber to impossibly scorched very quickly.

The time it takes to turn amber depends on how hot your stove is and your pan. If you are using a darker pan, then watch for bubbling sugar and the smell of caramel if you can't see how dark it is getting. The seeds and almond flakes will also take on a toasted colour so that will also be a signal that the praline is done.

When it is an even amber colour, take it off the heat and pour it onto the parchment lined cookie sheet. Quickly spread it out as evenly as you can and then sprinkle the seasoning salt over the hot praline.

Let it cool about 15 minutes or so and then break it up into bite-size pieces with your fingers.

In a small bowl or jam jar, add the vinegar, salt, mustard, and honey. Whisk it together.

Slowly pour in the olive oil to the vinegar mixture as you whisk. Keep whisking vigorously for a minute or two until the vinaigrette is emulsified. If you like a tart dressing then only use 1/3 cup of olive oil.

Serve over mixed baby greens or a similar delicate lettuce with some slice strawberries and crumbled goat cheese.