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.