4 cups greens -- Cut ‘N Clean Greens IRONMan Salad, Cut ‘N Clean Greens Curly Spinach, Cut ‘N Clean Greens Rainbow Kale
1/2 cup unsalted almonds, roughly chopped
8 organic, ripe black figs, halved
1/2 a large, organic Granny Smith apple, cored and chopped
4 ounces goat cheese, crumbled
2 tablespoons fruity olive oil
1 tablespoon organic, unfiltered apple cider vinegar
1 teaspoon organic honey
1/2 teaspoon <?xml:namespace prefix = st1 />
1/2 teaspoon Meyer lemon zest (or the zest of any lemon)
1/4 teaspoon ground black pepper
Toast the chopped almonds in a small skillet over medium heat. As soon as you smell the almonds, give the skillet a shake and toast for one more minute. Remove from heat and set aside.
Make dressing: Whisk the olive oil, vinegar, honey, mustard, lemon zest and pepper together in a large salad bowl.
Add the greens, figs, apple, goat cheese crumbles and toasted almonds. Toss gently with the vinaigrette. Serve at once.