For the dressing:

• 1/2 cup balsamic vinegar
• 1 tbsp Tait Farm Strawberry Rhubarb Jam
• 1 lemon, juiced
• 1/2 cup Liokareas extra-virgin olive oil
• 1 tsp pink peppercorns, whole
• Salt and pepper to taste

For the salad: 

• 1 lb strawberries from Sand Hill Berries
• 1/2 lb pineberries or more strawberries
• 1 head frissée lettuce
• Sliced cucumber
• 1/2 red onion sliced thinly from Tiny Seed Farm
• 1/4 cup walnuts