• 1/2 cup raw unsalted pistachios
• 1 large head romaine lettuce, cored and roughly chopped
• 2 Tbspns fresh tarragon, torn into small pieces
• 1 Tbspn fresh mint leaves, torn into small pieces
• 1 1/2 cups strawberries, hulled and quartered lengthwise
• 1/4 cup fresh lemon juice
• 2 Tspns minced shallot (about 1 medium)
• 2 Tspns maple syrup
• sea salt to taste
• 3 Tbspns extra virgin olive oil
• 6 to 8 ounces mild 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. Serves 4.