This recipe is part of a full menu created by Tom Keegan for the July 2012 issue.
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.
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