Beautiful, light and tasty! From Cooking Light Magazine.
Combine first 4 ingredients in a medium bowl; toss well to coat.
Cover and refrigerate 1 hour.
Strain mixture through a sieve into a jar, reserving liquid.
Set strawberries aside.
Add oil and water to jar.
Cover tightly, and shake vigorously.
Arrange 1 cup greens on each of 4 salad plates.
Top with 1/2 cup berries, 2 teaspoons dressing, and 1 tablespoon cheese.
Serve with French bread.
