8 oz. blue cheese or gorgonzola cheese crumbled
2/3 cup sour cream
2/3 cup buttermilk
½ cup mayonnaise
2 T White wine vinegar
½ tsp. black pepper
6 strips of fried bacon crumbled
Mix all ingredients in a bowl and whisk together. Cover and refrigerate
Serve on a wedge of lettuce, season with freshly ground black pepper and garnish with crispy bacon bits.
8 cups fresh greens
1 medium navel oranges, jeweled
1 medium cara cara orange jeweled
1 medium blood orange jeweled
1 small red onion, thinly sliced
8 medium strawberries, thinly sliced
1 small avocado, peeled, halved, and sliced
2 oz goat cheese, crumbled
Place greens on a large platter. Top with orange slices, avocado, strawberry slices and red onion rings.
Scatter with goat cheese, then drizzle lightly with dressing. Pass extra dressing in a cruet or small pitcher at the table.
1 cup diced fresh strawberries
1/3 cup lime juice
4 oz. honey
1 tsp. cayenne sauce
2/3 tsp sea salt
1/4 tsp fresh ground black pepper
1/3 cup canola oil
1 T poppy seeds
Place all dressing ingredients except canola oil and poppy seeds in a blender container. Process for 1-2 minutes on high or until very smooth.
Transfer to a medium-size bowl. Add canola oil in a slow, steady stream while vigorously stirring with a fork or whisk. Stir in poppy seeds. Taste and add a bit more honey, salt and/or pepper, if needed.
Serve with the Citrus Strawberry and Avocado Salad.