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In a food processor, combine 1 cup strawberries, 1/3 cup cucumber, vinegar, oil, mustard, honey and pepper. Cover and process until pureed. Stir in basil and poppy seeds.
In a medium bowl, toss together the remaining 1 1/2 cups strawberries, the remaining 1 2/3 cups cucumber, celery, radishes and pecans.
Place a lettuce wedge on each of 12 salad plates. Top each with about 1/2 cup of the celery mixture. Drizzle each with about 2 tablespoons of the strawberry vinaigrette. Sprinkle with crumbled cheese.