Ingredients: walnut-balsamic vinaigrette: 1⁄3 cup olive oil 1⁄3 cup walnut oil 2 1⁄2 tablespoons balsamic vinegar 1 tablespoon roasted garlic puree 1⁄8 teaspoon salt 1⁄8 teaspoon pepper salad: 1 pound grilled chicken breast strips 3 cups fresh strawberries, stemmed and sliced 3 cups cleaned, thickly sliced fennel bulb 3 cups shredded radicchio 3⁄4 cup basil leaves 1 1⁄2 cups toasted walnut halves

Directions: To make walnut-balsamic vinaigrette, in a blender or food processor puree oils, vinegar, garlic puree, salt, and pepper until emulsified. In a large bowl toss chicken, strawberries, fennel, radicchio, basil, and walnuts with vinaigrette. To serve, mound equal amounts of salad on 6 plates. Makes 6 servings. (Recipe and photo from California Strawberry Commission) *See more recipes in our vegetables & salads collection