This was inspired by my trip to the organic farmers market.
The salad greens were composed of sunflower sprouts, broccoli sprouts and pea shoots.
I made battonettes of the following: jicama, anjou pear, red delicious apple, red raddish, cucumber and tomato.
For the dressing I made a white balsamic-tomato water-basil vinagrette. I shaved some vidallia onions into a bowl with salt, pepper, chopped basil and the white balsmaic. Mixed that thoroughly then added some tomato water (strained water made from seeding tomatoes). I then blended some EV olive oil and dijon mustard to emulsify the vinagrette.
I salted and peppered my greens then added the dressing, next I added the chopped fruits and veggies and hand tossed lightly. I plated the greens then the veggies/fruits on top and around. I sprikled sunflower seeds and hemp seeds for texture. Then I sauteed some old rye bread I had laying around in some butter till golden on both sides. I cubbed and added the croutons to finish off an amazing organic healthy salad.
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