Rinse all produce and dry thoroughly in a salad spinner or on clean towels. Hull strawberries and slice thinly. Thinly slice cucumber and radishes. Halve cherry tomatoes. Chop fennel fronds finely.

In a large salad bowl combine the mixed greens, sliced strawberries, cucumber, halved cherry tomatoes, and radish slices. Scatter chopped fennel fronds over the top.

If using nuts, toast them in a dry skillet over medium heat for 3–4 minutes, shaking the pan occasionally, until fragrant and lightly browned. Cool and sprinkle on salad just before serving.

Creamy White Balsamic Dressing

In a small bowl or jar combine the white balsamic vinegar, honey, Dijon mustard, minced shallot, and lemon juice. Whisk until honey is dissolved.

Add the Greek yogurt and whisk to combine until smooth.

Slowly drizzle in the olive oil while whisking (or put lid on jar and shake vigorously) until the dressing is emulsified and creamy.

Season to taste with salt and freshly ground black pepper. Adjust sweetness or acidity by adding a little more honey or white balsamic if needed.

Taste and refrigerate for at least 10 minutes if time allows to let flavors meld. Stir or shake again before using.

Dress the salad: pour desired amount of dressing over the salad (about 3–4 tablespoons for 6 cups greens for light coating) and toss gently to coat evenly. Serve immediately.