Aurora has this wonderful salad that she makes. I think she uses Kale, Oranges, Beets and Chèvre. As wonderful as her salad is I do not think the people I was with would appreciate the kale. So, I made a variation that went over superbly.
Green Gold and Purple Salad
INGREDIENTS
12 oz bag spinach
1 c cooked beets
1 c candied walnuts
1 c kumquats
5.5 oz chèvre
dressing of choice
DIRECTIONS
1) cut beets into bite size pieces
2) quarter kumquats( I left the skin on, you can peel them if you like)
3) break chèvre into pea sized chunks
4) layer all ingredients to create an even mix when serving
5) let people dress their own salad
NOTES:
We tried tried this with both italian and ranch and it worked well. I do not think that a Blue Cheese or Honey Mustard dressing would work well with this salad as they would compete with the flavors.
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Anthoinette Genheimer