1/2 cup pecan halves,toasted 6 cups loosely packed mixed baby greens or arugula

1 pint strawberries, hulled and thinly sliced

1 small spring onion, thinly sliced

3 tablespoons grapeseed oil

2 tablespoons white wine, plain white, or rice wine vinegar

2 tablespoons granulated sugar

1 tablespoon sesame seeds

1/2 teaspoon worchestershire sauce

1/4 teaspoon smoked paprika

1/4 teaspoon kosher salt

1/2 cup goat cheese or feta cheese,crumbled

In a small skillet, toast the pecans over medium heat, tossing frequently until fragrant, about 2 minutes.  Place the pecans into a small dish; set aside.

In a large salad bowl, add the greens, strawberries, and sliced onion.  In a blender, combine the oil, vinegar, sugar, sesame seeds, chopped onion, Worcestershire sauce, paprika, and salt.  Blend until the ingredients are pureed.  Taste and adjust seasoning as needed.  Toss the blended vinaigrette into the salad bowl ingredients.  Garnish with pecans and chesse before serving.

adapted recipe from "edible:  a celebration of local foods" by Tracy Ryder and Carole Topalian