Posted by Green Diva Mom on Jul.29, 2010

Salad recipe provided on behalf of Nomi Shannon

Baby Greens
Endive
*Raw sheep milk Gorgonzola cheese (leave this out of yours if you don’t want to eat it)
*Candied pecans
1 very ripe pear per every 2-3 people
Nomi’s Signature Salad Dressing (below)

On salad plates, place a small amount of baby greens (except on your plate, pile it high, if you can, use a dinner size plate for yourself)

Place 4 pieces of endive at right angles to one another on each plate, in the shape of a cross, or X. (use more if you would like-but be sparing, this is a light appetizer) Put a dollop (1/2 teaspoonful) of raw sheep milk Gorgonzola in the curve of each piece of endive-centering them nicely pays off in the aesthetics of it.

Thinly slice (and sprinkle with lemon juice if there is much of a wait between preparation and dinner) very ripe pear and place a slice between each of the endive pieces, for a total of 4 (or more) slices.

Drop 3-4 candied pecans strategically or artistically onto the salad.

Just prior to serving, lightly drizzle salad dressing on each salad. This can be done very effectively once the plates have actually been placed at the table).

*Raw Sheep’s milk Gorgonzola. I find this occasionally at Trader Joes. It is imported from the UK. Some raw foodies eat raw dairy.  If you do not, then you could just as easily serve up any old Gorgonzola or blue cheese, such as Stilton. It is up to you. The sharpness of the cheese, the bitterness of the endive, with the sweetness of the pear, candied nuts and the dressing make a flavorful and sophisticated combination. Of course, if your relatives eat cheese (and they probably do, in great quantity) you might as well introduce them to raw cheese. You can pretty much find raw cheese at every cheese shop and department.

*Candied pecans. You could actually buy these. Or a few days before the big event, soak some pecans in maple syrup, or honey, or other sweetener that you may have, then dehydrate, or at least do not serve dripping wet.

*Nomi’s Signature Salad Dressing

This is the recipe I always use at home and when visiting. I usually use flax seed oil, but it is also good with olive oil. It is a big favorite.
4 servings (this recipe is called Premier French Dressing in my book, The Raw Gourmet)

4 Tablespoons flax oil or olive oil
2 Tablespoons fresh squeezed lemon juice (balsamic vinegar may be used instead)
½ teaspoon maple syrup. (best with maple, but other sweetener can be used)
Pinch of sea salt, or a drop or two of Bragg’s or Nama shoyu
Whisk, then drizzle over salad. Make at the last minute, as it will break down if you make it in advance.

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Posted under Food, Nutrition & Recipes, Raw.