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Ingredients

4 cups mixed wild greens, prewashed

4 cups arugula

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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

Method

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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.

BALSAMIC DRESSING

Ingredients

1 tablespoon Dijon mustard

2 cloves garlic, minced

salt

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freshly ground pepper

5 tablespoons balsamic vinegar

¾ cup canola oil

Method

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.

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