Wash and dry the red and green lettuce thoroughly under cold running water. Tear into bite-sized pieces and place in a large mixing bowl.

Slice the fennel paper-thin using a mandoline for tender bites. Thinly slice the red onion and soak it in cold water for about 10 minutes.

In a blender, combine strawberries with balsamic vinegar, honey, Dijon mustard, chopped shallot, minced garlic, and thyme. Blend until smooth, slowly adding olive oil to emulsify.

Slice remaining strawberries and crumble goat cheese into small pieces.

In a large bowl, combine the sliced fennel, soaked red onion, sliced strawberries, and candied walnuts. Toss with the dressing.

Sprinkle the crumbled goat cheese and fresh mint on top before serving.