Serves 6; Recipe By Courtney McDonald

For the pickled red onion:
-1 medium red onion peeled and thinly sliced crosswise
-1/2 cup white balsamic vinegar
-1/2 cup water
-1/2 cup sugar

In a small saucepot, heat the vinegar and water with the sugar until warm to the touch. Remove from the heat and stir until sugar is dissolved. Add the sliced onion and let marinate for at least 2 hours, or overnight. Drain the onion. The pickling liquid can be reused, refrigerated, for up to one month.

For the salad:
-2 heads lettuce, such as red leaf, green leaf or romaine, washed
-2 baskets strawberries, washed, hulled and quartered
-1/2 cup toasted and chopped walnuts
-2 Tbsp. chopped fresh mint
-1 tsp. Dijon mustard
-1 Tbsp. strawberry balsamic vinegar
-1/2 tsp. reserved onion pickling liquid
-3 1/2 Tbsp. extra virgin olive oil
-salt and pepper, to taste
-1 pickled red onion
-1/2 cup goat cheese (optional)

Tear the lettuce into bite-sized pieces and place in a large mixing bowl. Toss with the strawberries, walnuts and fresh mint. Set aside. In a separate small mixing bowl, whisk together the dijon mustard, strawberry balsamic and pickling liquid. Slowly drizzle in the olive oil, whisking constantly until incorporated. Pour over the lettuce and toss until evenly coated. Season with salt and pepper, top with the pickled red onion and goat cheese (optional). Serve immediately.