1/2 cup raw (unsalted) pistachios
1 head romaine lettuce, roughly chopped
1/3 cup fresh tarragon, torn into small pieces
1/3 cup fresh mint leaves, torn into small pieces
12 ounces strawberries, hulled and quartered lengthwise
1/4 cup fresh lemon juice
2 teaspoons minced shallot or red onion
2 teaspoons honey
1/8 teaspoon salt
3 tablespoons mild olive oil
6 ounces feta cheese, cut into triangles
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.
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. Divide lettuce mixture among plates, then top with remaining strawberries, toasted pistachios, and feta triangles.
From Sunset Magazine, April 2007.