Hands-on Time
20 Mins
Total Time
1 Hour 20 Mins
Yield
Makes 10 to 12 servings
Photo: Jennifer Davick; Styling: Caroline M. Cunningham

How to Make It

Step 1

Combine first 2 ingredients and 1 1/2 cups water in a large bowl; whisk in honey until salt is dissolved and honey is blended. Add strawberries; cover and let stand 1 hour.

Step 2

Pour strawberry mixture through a wire-mesh strainer into a medium bowl; reserve 2 Tbsp. liquid. Transfer strawberries to a bowl. Season with kosher salt and freshly ground pepper to taste.

Step 3

Whisk together 1 Tbsp. vinegar, Dijon mustard, and reserved 2 Tbsp. strawberry liquid in a bowl. Add oil in a slow, steady stream, whisking constantly until smooth.

Step 4

Cut lettuce hearts in half crosswise, keeping top 6 inches of each and reserving ends for another use. Place lettuce tops on a serving platter. Top with strawberries, pecans, and, if desired, cheese; drizzle with vinegar mixture.

Step 5

*1 (4-oz.) goat cheese log, crumbled, may be substituted.

Adapted from The Lee Bros. Charleston Kitchen, copyright 2013 by Matt Lee and Ted Lee.

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