In a glass jar with a tight fitting lid, combine the minced garlic and the apple cider vinegar. Let the garlic macerate in the vinegar for at least 10-15 minutes. The vinegar will mellow the flavor of the garlic and soften the flavor slightly.
Add the remaining ingredients. Seal tightly and shake to emulsify.
Alternately, in a medium-size bowl add the first four ingredients. Slowly whisk in the olive oil to emulsify.
To make the almonds:
In a medium sauté pan over medium heat, warm a tablespoon of the olive oil until shimmering, about 30 seconds.
Add almonds, chili flakes and rosemary. Stir occasionally until the sizzling stops and the rosemary is slightly browned but not burned, less than a minute. Remove from the heat and transfer almond mixture to a plate. Let cool completely.
To assemble the salad:
In a large salad bowl, combine the greens with about 3 tablespoons of the vinaigrette. Toss gently to combine. Sprinkle on the almonds and a little kosher salt and freshly ground pepper. Taste and add a more vinaigrette sparingly if desired.