Attractive salad with a mix of textures which I’ve adapted from Taste magazine which is put out by a variety of Liquor Distributors.
Goes well with Pacific Northwest Poached Salmon in white Wine Bouillon
**I’ve found I prefer using lemon juice instead of orange juice with this recipe. If you prefer tart over sweet, you may too. And I can take or leave the Endive
Ingredients: [‘orange juice’, ‘olive oil’, ‘dijon mustard’, ‘salt’, ‘fresh ground black pepper’, ‘mixed greens’, ‘belgian endive’, ‘fresh strawberries’, ‘pine nuts’, ‘goat cheese’]
Quantity of Ingredients: [“1/4 cup orange juice”,”2 tablespoons olive oil”,”1 teaspoon Dijon mustard”,”1/4 teaspoon salt”,”1/2 teaspoon fresh ground black pepper”,”6 cups mixed greens”,”2 Belgian endive, chopped “,”1 cup fresh strawberries, sliced “,”2 tablespoons pine nuts, toasted “,”1/2 cup goat cheese, crumbled “]
Number of Servings: 6
Steps: [‘Combine orange juice, oil, mustard and seasonings in the bottom of a large salad bowl. Whisk to blend.’, ‘Top with salad greens, endive, strawberries, pine nuts and crumbled goats cheese.’, ‘Toss and serve.’]