Nutrition per serving may change if servings are adjusted.
2 tablespoons seasoned rice vinegar
1 tablespoon olive oil
1½ teaspoons Dijon-style mustard
1 teaspoon poppy seeds
½ teaspoon ground black pepper
1¼ cups finely chopped seedless cucumber
1¼ cups finely chopped celery
1 cup finely chopped radishes
1½ cups chopped fresh strawberries
½ cup chopped pecans, toasted
¼ cup snipped fresh basil
24 butterhead (Boston or bibb) or green leaf lettuce leaves
2 ounces goat cheese (chèvre), crumbled
Fresh basil sprigs (optional)
In a large bowl, whisk together vinegar, oil, mustard, poppy seeds, and pepper. Add cucumber, celery, and radishes, stirring to coat.
Just before serving, stir strawberries, pecans, and snipped basil into cucumber mixture. Spoon about ¼ cup of the strawberry mixture onto each lettuce leaf. Top each with about 1 teaspoon of the goat cheese. If desired, garnish with basil sprigs. Serve immediately.