Romaine With Toasted Pecans & Pickled Strawberries

Step 1: Combine the first 2 ingredients and 1 1/2 cups water in a large bowl. Whisk in the honey until the salt is dissolved and the honey is well blended. Add the strawberries;cover and let stand for 1 hour.

Step 2: Pour the strawberry mixture through a wire-mesh strainer into a medium bowl. Reserve 2 tablespoons of the liquid.

Step 3: Transfer the strawberries to a bowl. Season with kosher salt and freshly ground black pepper to taste.

Step 4: Whisk together 1 tablespoon of vinegar, Dijon mustard, and the reserved 2 tablespoons strawberry liquid in a bowl. Add the oil in a slow stream, whisking constantly until smooth.

Step 5: Cut the lettuce hearts in half crosswise, keeping the top 6 inches of each and reserving the ends for another use. Place the lettuce tops on a serving plate. Top with the strawberries, pecans, and cheese. Drizzle with the vinegar mixture.