Toast the walnuts in a dry skillet over medium heat, shaking the pan frequently, until fragrant and lightly browned, 4–6 minutes. Transfer to a small bowl to cool, then roughly chop.

Slice strawberries and onion

Hull and slice the strawberries into halves or quarters depending on size. Thinly slice the red onion into half-moons and, if raw onion is strong, soak slices in cold water for 10 minutes then drain and pat dry.

In a large bowl combine the mixed salad greens, sliced strawberries, chopped toasted walnuts, crumbled goat cheese, sliced red onion, and lemon zest. Toss gently to mix and set aside until ready to dress.

Horseradish Aioli

In a small bowl, whisk together mayonnaise, prepared horseradish, minced garlic, honey, lemon juice, kosher salt, and black pepper until smooth and creamy. Taste and adjust horseradish for desired heat and salt as needed.

Cover and refrigerate the aioli for at least 15 minutes to let flavors meld. Keep chilled until serving.

Spicy Cocktail Vinaigrette

In a jar with a tight-fitting lid or a small bowl, combine red wine vinegar, spicy cocktail sauce, Dijon mustard, hot sauce, sugar, kosher salt, and black pepper. Whisk or shake to combine.

Slowly stream in the olive oil while whisking constantly (or add oil to jar and shake vigorously) until the dressing is emulsified. Taste and adjust seasoning—add more hot sauce for heat, more sugar for balance, or more lemon juice for brightness.

Finish & Serve

Right before serving, toss the salad lightly with 2–3 tablespoons of the spicy cocktail vinaigrette to coat (reserve extra dressing on the side).

Plate the salad and drizzle small dollops or a thin ribbon of horseradish aioli over the top (about 1–2 tablespoons per serving). Alternatively, serve the aioli on the side for guests to add.

Sprinkle the salad with the lemon juice and a light pinch of coarse sea salt if desired. Garnish with lemon wedges and an extra grind of black pepper. Serve immediately.