Servings: 4 Ingredients 1 1/2 cups strawberries, hulled and halved 1 tablespoon chopped fresh mint 1 red grapefruit, peeled, sectioned and set aside 2 thinly sliced radishes 1 1/2 packages fresh spring mix lettuce 4 tablespoons roasted chopped pecans 2 ounces crumbled feta cheese Strawberry Mint Vinaigrette Arrange your plate artistically! Presentation is everything. Strawberry Mint Vinaigrette Makes about 1 cup 8 ounces hulled strawberries, cut in half 1/2 small shallot, chopped fine About 7 fresh mint leaves 1/4 cup honey 1/4 cup champagne vinegar 2 tablespoons lemon juice 1/4 cup organic canola oil 1 large basil leaf, without stem Place all the ingredients except the oil in a blender and blend until smooth. Slowly add the oil until you have a beautiful pink emulsified dressing. Place the vinaigrette in a one cup jar fitted with a tightly sealed lid. The vinaigrette will keep in the refrigerator for up to three days, shake well before using.