Spring Wedge Salad with Strawberry-Basil Vinaigrette

For strawberry vinaigrette, combine 1 cup of the strawberries, 1/3 cup of the cucumber, the vinegar, oil, mustard, honey, and pepper in a food processor. Cover and process until pureed. Stir in basil and poppy seeds.

Toss together the remaining 1 1/2 cups strawberries, the remaining 1 2/3 cups cucumber, the celery, radishes, and pecans in a medium bowl.

Place a lettuce wedge on each of 12 salad plates. Top each with about 1/2 cup of the celery mixture and drizzle with about 2 tablespoons of the strawberry vinaigrette. Sprinkle with crumbled cheese.