Instructions: For the vinaigrette, whisk all ingredients together in a small bowl. Place in a jar with lid and chill until ready to use.

Arrange greens on four salad plates. Arrange cheese wedges and strawberries alternately on greens. Use 2 ounces cheese and 1/2 cup strawberries per plate. Divide dressing between the four plates and garnish with 2 tablespoons of toasted ground pecans on top of salads.

This recipe yields 4 servings.

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