Instructions: A pinch of sea salt and a few turns of freshly ground pepper

This is the most popular salad Ive ever served. It was created quite a few years ago when I was just getting started in the food business. Its still a winner - a little different but not weird - and provides a sweet/tart palate cleanser before dessert.

1. Remove pithy bottoms from Boston leaves, and remove woody arugula stems.

Drain the strawberries, and put the first five ingredients into a large, shallow bowl (perhaps the one you will bring to the table)

2. In a small bowl, whisk together the mustard and vinegar, then add the walnut oil, whisking all the while. Continue whisking while dribbling in the canola oil, then add the salt and pepper. Taste and correct the seasonings. Toss with the salad just before arranging on individual plates or salad bowls.

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