For the vinaigrette:
3/4 of a cup of Strawberry Mead
¼ of a cup of red wine vinegar
3 tablespoons of fresh lemon juice
2 teaspoons of kosher salt
2 cloves of garlic, minced
1 tablespoon of red onion, minced
Fresh ground black pepper to taste
1 cup of extra virgin olive oil

Combine all ingredients except olive oil, then whisk oil in steady stream until emulsified. Cover and refrigerate until ready for use.

For the salad:
8 cups of mixed field greens
2 and ½ cups baby heirloom tomatoes, cut into quarters
1 Manchego, cut into shavings
1 cup of pine nuts, toasted
1 English cucumber sliced

When ready to serve; toss greens, cheese and tomatoes with dressing to taste. Place on salad plate and top with toasted nuts and arrange cucumber slices around salad. Serve immediately. Approximately 8 servings