In a jar, combine 1/3 cup light olive oil, 1/4 cup freshly squeezed lemon juice, 2 minced garlic cloves, 1 tablespoon Dijon mustard, and 1 tablespoon honey. Season with salt and black pepper to taste. Seal the jar tightly and shake vigorously for about 30 seconds until well blended and emulsified. Chill the dressing in the refrigerator while you prepare the salad.

Preheat your oven to 350°F (175°C). Spread slivered almonds evenly on a baking sheet. Toast them in the oven for 6 to 10 minutes, keeping a close watch for a golden color and fragrant aroma. Once they’re toasted to perfection, remove the almonds and set them aside to cool completely.

Increase the oven temperature to 400°F (200°C). Arrange thick-cut bacon strips on a foil-lined baking sheet in a single layer. Bake for 13 to 18 minutes or until the bacon is crisp and browned. Remove from the oven, drain on paper towels to absorb excess grease, then chop the bacon into bite-sized pieces.

While the bacon cooks, rinse and thoroughly dry two heads of romaine lettuce. Tear the lettuce into bite-sized pieces and place them in a large mixing bowl. Add chopped bacon, cooled toasted almonds, and halved grape tomatoes. Sprinkle in Swiss and grated Parmesan cheese.

Retrieve the chilled dressing and pour it generously over the salad mixture. Gently toss everything together using salad tongs until the lettuce is well-coated and all ingredients are distributed evenly. Add a handful of croutons just before serving.