Adapted from Cooking Light
1/2 c. raw (unsalted) pistachios
10 to 12 oz. romaine lettuce hearts, cored and roughly chopped
1/3 c. fresh tarragon, torn into small pieces
1/3 c. fresh mint leaves, torn into small pieces
12 oz. strawberries, hulled and quartered lengthwise
1/4 c. fresh lemon juice
2 tsp. minced shallot (about 1 medium)
2 tsp honey
1/8 tsp salt
3 Tbsp mild olive oil
6 oz. mild feta cheese cut into triangles
Bake pistachios at 350° until very lightly toasted (8-10 mins). Remove from oven and let cool.
Toss lettuce, tarragon, mint, and 6 oz. strawberries together in a large salad bowl.
Whisk lemon juice, shallot, honey and salt in a small bowl. Drizzle in olive oil while whisking rapidly to emulsify. Poor dressing over salad and toss.
Distribute salad onto plates and sprinkle with remaining strawberries, toasted pistachios and feta.