Melt 2 tablespoons of butter in a skillet. Add 1 cup of walnuts and ¼ cup of brown sugar. Stir for about 3 minutes until fragrant and nuts caramelize. Let cool.

Rinse 1 pound of strawberries and slice them. Rinse 1 cup of blueberries gently and set aside.

In a jar, combine ½ teaspoon of kosher salt, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, and 2 tablespoons of red wine vinegar. Add 3 tablespoons of olive oil, shake well.

In a bowl, layer 4 cups of lettuce, add half the strawberries, blueberries, walnuts, and cheese. Drizzle with half the vinaigrette and toss gently.

Serve on a platter or from the bowl, topping with remaining strawberries, blueberries, and walnuts, and drizzling the rest of the dressing.