Florida Winter Harvest Salad

servings 4

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Ingredients

2 cups Florida kale (washed and dried, with tender tips hand-torn from the stems)

6 oz Florida romaine or leaf lettuce, hand-torn

4 Florida radishes, rinsed, trimmed and sliced thin

⅓ cup Florida pecans, toasted

¼ cup freeze-dried Florida strawberries

¼ cup Florida zucchini, sliced thin or into noodles

¼ cup Florida yellow squash, sliced thin or into noodles

½ cup Florida red cabbage, shredded thin

1 small goat cheese log

For Strawberry vinaigrette

½ cup frozen or fresh Florida strawberries

2 tbsp apple cider vinegar

1 tbsp Florida honey

½ lemon, juiced

⅓ cup extra virgin olive oil

1 tsp Dijon mustard

1 tbsp fresh herbs (rosemary, thyme, parsley), chopped fine

Sea salt and fresh ground pepper, to taste

Preparation

Place the small goat cheese log in the freezer. In a blender or food processor, add frozen or fresh strawberries, vinegar, honey, lemon juice, Dijon mustard and chopped herbs. Blend ingredients until smooth while slowly adding the olive oil to emulsify. Season with salt and fresh pepper. Keep cold in an airtight glass container until use.

To assemble salad, arrange the hand-torn kale and romaine on a large round platter with a small bowl in the middle for the strawberry vinaigrette. Garnish the greens with shredded cabbage, sliced radish, toasted pecans, freeze-dried strawberries and squash. Use a zester to carefully grate the frozen goat cheese over the salad, like snow. Add the strawberry vinaigrette to the small bowl in the center of the salad. Serve cold.

Florida Winter Harvest Salad

Ingredients

Preparation

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