This was a deliciously light and fresh-tasting salad that I served before a hearty beef dinner last week. It's easy to put together and looks lovely with the different colors mixed together.
2 tsp dijon mustard
1 tsp honey
2 Tbsp red wine vinegar
1/3 cup olive oil
salt and pepper
packed assorted baby lettuces
1 quart strawberries, hulled and sliced
4 ounces feta, crumbled
1 cup pecans, chopped and toasted
In a small bowl, stir together the mustard, honey, and vinegar. Stir int he olive oil and season with salt and pepper.
Put the lettuces in a large bowl, or on individual plates for serving. Add the strawberries, feta, and pecans. Drizzle the dressing over the salad, toss well, and serve.