Put all the ingredients from 1 to 7 in a blender (I use thermomix) and mix for 1 minute in high speed. Then reduce the speed and slowly (but continuously) add the olive oil. Store it in closed container for up to 4 days.
-At first make your vinaigrette and set aside.
-After you cut, wash, and dry your leafy vegetables, mix them in bowl with the dried figs and prunes, and the pistachios, sunflower seeds, and flax seeds.
-Dress with the vinaigrette and serve in your plates or plater if it’s for share.
-Garnish on top with the pieces of Manouri cheese and the sliced strawberries.
-For a finishing touch spread some of the honey-balsamic vinegar syrup to give a nice look and an extra punch of flavor