From Tom Keegan
1/3 cup fresh squeezed orange juice
1 Tablespoon fresh squeezed lime juice
3 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon fresh basil, minced
1 Tablespoon brown sugar
1 clove garlic, minced fine
1 Tablespoon Dijon mustard
sea salt and cracked pepper to taste
Enough mixed organic greens and torn romaine lettuce to serve six
¼ cup slivered almonds or chopped macadamia nuts, toasted
1/3 cup Maytag bleu cheese, crumbled
1 small apple, sliced thinly and soaked in lime juice
¼ cup dried fruit (dried cranberries, blueberries, or cherries)
Wisk all dressing ingredients and chill for 30 minutes. Toss greens and romaine with dressing. Top with remaining ingredients.
This recipe is part of a full menu created by Tom Keegan for the July 2012 issue.
Photograph by Chris Smith
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