Start by washing the romaine lettuce thoroughly under cool running water. Chop into bite-sized pieces and place in a large salad bowl.

Wash and slice the strawberries into thin rounds. Chop the pecans and consider toasting them in a dry skillet over medium heat.

In the same large bowl, gently add the sliced strawberries, dried cranberries, and chopped pecans. Crumble the feta cheese on top, and toss gently to combine.

In a food processor or mixing bowl, combine the olive oil, lemon juice, lemon zest, Dijon mustard, and maple syrup. Blend until smooth.

Just before serving, drizzle the dressing over the salad mixture and toss gently.

Transfer the salad to a serving platter or bowl and serve immediately.