Instructions: Puree the strawberries with a pulsing motion in a food processor until smooth. Stir in the rice vinegar, olive oil, tarragon, chives, lemon juice, garlic, water, salt and pepper to taste.

Divide the spinach, red onion, and kiwifruit among 4 chilled serving plates. Sprinkle the salads with queso fresco. Serve with the strawberry dressing.

This recipe yields 6 servings.

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