Difficulty: Medium - experience needed
Dietary guidance: v g
1 head Bib lettuce; torn
1-1/2 C Arugula &/or other bitter greens;
1 Bell pepper chopped;
2 stalks Celery; sliced diagonally; Opt: Fennel root;
2-3 Carrots sliced thin;
1/2 C thinly sliced sweet onion;
thinly sliced peeled oranges;
8 Strawberries sliced into 4-6 slivers;
1/3 C toasted Almonds;
(this is to taste...made on-the-fly-)
1/2 Lime zest & 1 Lime juice;
1/3 Orange zest & juice;
grated fresh ginger;
grated or crushed fresh Garlic;
apple cider vinegar* + 1/3 honey;
+/- pinch ground: Rosemary, Thyme, Cardamon, Allspice, White pepper;
1/4 part softened goat cheese to liquid;
1/4 part olive oil to liquid;
Sea salt to taste.
Clean, dry, prep & mix in bowl; reserving berries & nuts.
In a small bowl mix all ingredients EXCEPT goat cheese & oil. In a separate bowl add a small part of liquid to goat cheese & blend until liquid. Pour both the Cheese & Vinaigrette into a stoppered bottle, add a small amount of olive oil*; close lid & shake vigorously until the cheese is fully blended.
Apply dressing to greens, toss; Assemble Salad in serving dish or onto individual plates, top with strawberries & nuts.
Save extra dressing for up-to 1 week.
*Use less oil because the goat cheese contains fats.