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

6 serv.

orange juice↗1⁄4 cup
olive oil↗2 tablespoons
Dijon mustard↗1 teaspoon
salt↗1⁄4 teaspoon
fresh ground black pepper↗1⁄2 teaspoon
mixed greens↗6 cups
Belgian endive↗2
chopped
fresh strawberries↗1 cup
sliced
pine nuts↗2 tablespoons
toasted
goat cheese↗1⁄2 cup
crumbled

Step-by-step instructions

1
Combine orange juice, oil, mustard and seasonings in the bottom of a large salad bowl. Whisk to blend.
2
Top with salad greens, endive, strawberries, pine nuts and crumbled goats cheese.
3
Toss and serve.

Source: food.com

Original recipe ↗

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