2 baby bok choy, separated into leaves (or 8 cups coarsely chopped regular bok choy) 1 pound strawberries, sliced ⅓ cup thinly sliced red onion ¼ cup walnut oil or extra virgin olive oil 2 tablespoon fresh lemon juice 1 tablespoon honey 1 teaspoon Dijon-style mustard 1 clove garlic, minced ½ teaspoon salt ¼ teaspoon cracked black pepper
