4 heads Mucci Farms Naked Leaf Living Lettuce, Trio variety, washed, dried and torn into bite-sized pieces
1 Navel orange, peeled and cut into sections
1 medium beet cooked, cooled, peeled and sliced
¼ cup pine nuts, toasted and cooled
¼ cup crumbled goat cheese
MISO VINAIGRETTE:
Makes 1 cup
Combine ingredients in a small bowl and whisk:
¼ cup rice wine vinegar
1 tbsp. Dijon mustard
1 tbsp. Miso paste
2 scallions, finely chopped
1 clove fresh garlic, finely chopped
1 tsp. liquid honey
Slowly drizzle while whisking until thickened:
¾ cup extra virgin olive oil
Place all ingredients, except olive oil in a small bowl and whisk until combined. Slowly drizzle with olive oil until thick. Keeps for one week in the fridge.
In a large bowl, toss salad with dressing, a little at a time until desired taste. Add crumbled goat cheese and serve.
