This salad captures the classic combination of sweet and pungent. We use a combination of greens that features arugula, along with endive and escarole, and then add spring mix and spinach to soften the bite. We add fresh strawberries and maple walnuts (or any candied nuts) to sweeten and then contrast with either tangy sheep's milk feta or goat cheese. To add color, we can add some fresh tangerine segments. This salad would also do well with any grilled vegetables, however, we have not added any here.
Now that you've got the salad, you'll want enjoy it along with a cup of our amazing Organic Coconut, Ginger, Mint, Lemon, Chicken Bone Broth Soup! Pairing our favorite summertime bone broth with this delicious salad is a match made in heaven!
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Love is The Ultimate Spice!
|Spring Mix||Sliced Strawberries (reserve some for garnish)|
|Tangerine Segments||Fresh Goat Cheese or Feta Cheese (reserve some for garnish)|
|Maple Walnuts (or other candied nuts of choice)||Fresh Basil (optional for appetizer "boats" below)|
|1 cup, Baker & Olive Extra Virgin Olive Oil||⅓ cup, Baker & Olive Balsamic Vinegar|
Place all ingredients in a salad bowl. Combine with dressing, toss and plate. Top each plate with some extra feta or goat cheese, a few fresh strawberry slices, and a candied nut.
FUN APPETIZER VERSION:
To make this into a delicious appetizer, you can buy some baby romaine, romaine hearts, or butter lettuce. Carefully peel back the leaves and create cups or what I call "boats." Place the lettuce boats on a platter and add a small amount of chopped lettuce mix. Top with a fresh strawberry slice, some crumbled goat or feta cheese, a basil chiffonade, and a candied nut. Drizzle with olive oil and vinegar and serve.