8 cups winter greens (we like a mix of escarole, frisee, endive & arugula)
1-2 small beets, finely sliced or shaved
4-6 radishes, finely sliced or shaved
½ apple, finely sliced or shaved (fuji or honeycrisp)
1 blood oranges, segmented
1 carrot, finely sliced or shaved
½ cup fresh pomegranate seeds
¼ cup dried cherries
5 ounces crumbled Point Reyes Original Blue
Instructions
For vinaigrette:
In a small bowl, combine balsamic, Dijon and honey. Slowly add olive oil, whisking constantly to incorporate. Season with salt and pepper. Adjust sweetness with more honey, if desired.
For salad:
In a large bowl, toss salad greens with vinaigrette, a little bit at a time, until salad is dressed to your liking. Add remaining ingredients, tossing gently to combine.
Scoop salad from mixing bowl in serving bowl or onto serving plates. Top with a little of the toppings left in the bottom of the bowl. Serve immediately.
