Salmon Salad with Strawberry Vinaigrette

In a large bowl toss together salad greens, salmon, 1 1/3 cups of the strawberries, and the basil. Divide greens mixture among two serving plates. Set aside.

For vinaigrette, in a blender or food processor combine the remaining 2/3 cup strawberries, the white balsamic vinegar, honey, ginger, and cayenne pepper. Cover and blend or process until smooth. Spoon vinaigrette evenly over greens mixture on plates. Sprinkle with pecans.