3 c. tightly packed, torn Romaine lettuce
1 1/2 c. tightly packed, trimmed watercress
1 1/4 c. sliced fresh strawberries (about 1/2 pt.)
1/2 c. diagonally sliced celery
1 tsp. chervil leaves
1 tbsp. sliced almonds, toasted
1/4 c. strawberry vinegar
1 1/2 tsp. vegetable oil
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. pepper

Combine first five ingredients in a large bowl; toss gently. Combine strawberry vinegar and next four ingredients; stir well. Pour dressing over lettuce mixture; toss. Yield: four servings, 2 cups per serving.

STRAWBERRY VINEGAR:

4 c. sliced fresh strawberries, about 2 pts.
1 c. white wine vinegar
2 tsp. sugar

Combine strawberries and vinegar in a bowl; cover and let stand at room temperature 24 hours, stirring occasionally. Strain mixture through several layers of cheesecloth into a saucepan; discard seeds. Stir in sugar; bring to boil. Remove from heat and let cool. Pour vinegar into decorative jars. Seal jar with cork or other air tight lids. Yield: 2 cups.