Dissolve 2 teaspoons sugar and 1 1/2 teaspoons kosher salt in 1 cup hot water. Add 1 cup quartered strawberries, 1/4 cup red wine vinegar and 1 thinly sliced shallot; let sit 10 minutes. Drain, reserving 1 tablespoon liquid. Toss 1 head each torn red leaf and butter lettuce with 2 tablespoons olive oil, the reserved liquid and the berries and shallot; season with salt and pepper. Top with toasted pine nuts.
Photograph by Ryan Dausch
Recipe courtesy of Food Network Magazine
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