4 cups mixed wild greens, prewashed
4 cups arugula
1 cup pecans, toasted
1/2 cup sundried cranberries or sundried cherries
1 cup pea sprouts
¼ cup pumpkin seeds, toasted
1 tin hearts of palm, rinsed well and sliced into ½ inch slices (optional)
4ounces chevre or blue cheese
Place all ingredients (reserve 1/2 cup of toasted pecans) onto a large platter or into a salad bowl. Dress lightly with Balsamic Dressing. Crumble cheese on top and top with remaining toasted pecans.
1 tablespoon Dijon mustard
2 cloves garlic, minced
freshly ground pepper
5 tablespoons balsamic vinegar
¾ cup canola oil
Whisk together Dijon, minced garlic, salt and pepper. Add balsamic vinegar. Slowly add oil and whisk vigorously. Dress salad.
Susan Mendelson is a Vancouver caterer.