Begin by preparing the pickled rhubarb. Slice fresh rhubarb into thin strips and set them aside. In a small saucepan, combine equal parts water and vinegar, bringing the mixture to a gentle boil over medium heat. Stir in sugar and a pinch of salt until dissolved. Once the liquid is clear, remove it from heat, add the rhubarb, and let it cool for at least 30 minutes.

While the rhubarb is pickling, wash and hull the fresh strawberries. Cut them into quarter-sized pieces and place them in a bowl.

Choose your mixed greens, such as arugula or spinach, and rinse them under cool water. Using a salad spinner, dry the greens well and layer them as the base in a large salad bowl.

If you’re opting for toasted nuts, preheat your oven to 350°F (175°C). Spread walnuts or pistachios on a baking sheet and toast them for 5–7 minutes, or until fragrant and golden.

In a separate bowl, whisk together olive oil, honey, apple cider vinegar, salt, and pepper until smooth and well combined. Adjust the sweetness or acidity according to your preference.

Start with a base of mixed greens in your serving bowl, then layer the sliced strawberries and pickled rhubarb evenly on top. Gently pluck the burrata cheese into pieces and nestle it throughout the salad.

Drizzle your homemade dressing over the salad and gently toss everything together using tongs or a large serving spoon.

Plate individual servings, or serve it family-style with extra dressing on the side. Enjoy fresh or chill briefly before serving.