½ cup raw (unsalted) pistachios
10 to12 oz. romaine lettuce hearts, cored and roughly chopped
1/3 cup fresh tarragon, torn into small pieces
1/3 cup fresh mint leaves, torn into small pieces
12 ounces California Giant strawberries, hulled and quartered lengthwise
¼ cup fresh lemon juice
2 tsp minced shallot (about 1 medium)
2 tsp honey
1/8 tsp salt
3 T mild olive oil
6 ounces good-quality mild feta cheese, cut into triangles

Preparation

1. Preheat oven to 350°. Spread pistachios on a large baking sheet and bake until very lightly toasted (they should still retain some green), 8 to 10 minutes. Remove from oven and cool to room temperature.

2. In a large bowl, toss together lettuce, tarragon, mint, and half of the strawberries. In a small bowl, whisk together lemon juice, shallot, honey, and salt. Drizzle in olive oil, whisking constantly, until mixture is emulsified. Drizzle dressing over lettuce mixture and toss well.

3. Divide lettuce mixture among plates, then top with remaining strawberries, toasted pistachios, and feta triangles.

Makes 4 to 6 servings

Source: www.myrecipes.com