Wash and dry the romaine lettuce thoroughly, chop into bite-sized pieces, and place in a large salad bowl.

Slice fresh strawberries just before assembling the salad.

Roughly chop the dried cranberries and pecans.

In the same bowl, add chopped romaine, sliced strawberries, chopped pecans, and dried cranberries.

Gently toss to ensure even distribution and crumble feta cheese over the top.

In a food processor, combine olive oil, lemon juice, lemon zest, Dijon mustard, maple syrup, salt, and pepper.

Blend until smooth and creamy, then taste and adjust seasoning as needed.

Drizzle the dressing over the salad just before serving.

Gently toss the salad to avoid crushing strawberries or feta, then serve immediately.