Spring Salad

Submitted by Linor Vaknin

Lettuce and mesclun gresaladens, topped with, kohlrabi, roasted beets, blueberries, and Cypress Grove Midnight Moon Goat’s Milk cheese. Dressed with balsamic vinegar, olive oil and agave nectar and touched with a sprinkle of Himilayan pink sea salt, black pepper and a light sprinkle of cinnamon.

 

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