Prepare the Dressing: In a sturdy jar, combine ¾ cup of light olive oil, ⅓ cup of fresh lemon juice, 2 minced garlic cloves, 1 teaspoon of Dijon mustard, and 1½ teaspoons of honey. Season with ¾ teaspoon of salt and freshly ground black pepper to taste. Seal the jar tightly and shake vigorously until the ingredients are well-blended. Chill the dressing in the refrigerator while you prepare the salad.

Toast the Almonds: Preheat your oven to 350°F (175°C). Spread ½ cup of sliced almonds in a single layer on a baking sheet. Bake for 6-10 minutes, stirring occasionally, until the almonds are golden brown and fragrant. Allow the almonds to cool.

Cook the Bacon: Raise the oven temperature to 400°F (200°C). Line another baking sheet with aluminum foil. Arrange 10 ounces of bacon strips in a single layer on the sheet. Bake for 13-18 minutes, or until crispy. Transfer to a paper towel-lined plate.

Assemble the Salad: Rinse and dry the romaine lettuce. Chop or tear into bite-sized pieces and place in a large bowl. Add toasted almonds, chopped bacon, and halved grape tomatoes. Sprinkle in Swiss cheese and Parmesan cheese. Gently combine all ingredients.

Dress the Salad: Shake the dressing again and drizzle it over the salad. Toss gently to coat. Add croutons just before serving and toss lightly to incorporate.