In a small skillet, over medium heat, sauté red onion in olive oil until cooked through, about 8 minutes. Season with salt and pepper.
Meanwhile in a small saucepan over medium heat, cook the balsamic vinegar until it is reduced to about 2 tablespoons. Add honey to the reduced balsamic and let cool.
Toss salad greens with extra-virgin olive oil, salt and pepper. Combine greens, sautéed onion, cucumber, pine nuts, strawberries and cheese crumbles (feta or goat) and drizzle with cooled balsamic reduction sauce.
The Story + Other Recipe(s):: The Strawberry Lady: Jo Ann Smith's Sweet Berry Patch
Recipe courtesy of Lisa Whisnant of the Blue Moon Yurt