If you are growing your own greens, pick them fresh in the morning and let them soak in cold water in the fridge for a couple of hours. This removes some of the bitterness and hydrates them so they are crispy. Otherwise, you can use your favorite prewashed greens from the store. If you are using walnuts, toast them ahead of time and set aside to cool. I put these in the toaster oven for 10 minutes at 350 degrees.
Juice and zest from a lemon, lime and zest only from an orange.
3 T honey
1-3 T toasted sesame oil
salt and pepper
This will make a large batch of dressing, which I didn't really need, so before adding the oil, salt and pepper, I poured half the mixture into a glass of ice water and made a tasty drink.
Slowly drizzle the oil in while whisking to mix until it thickens up to your liking. And olive oil or canola oil could easily be substituted if you don't care for sesame. Add salt and pepper to taste. I usually make this early and chill in the fridge to let the flavors mingle.
Pour in small amounts of dressing and toss the greens to coat everything. I just made one salad which left me enough for one or two more. The dressing stores well in the fridge for a few days and is actually a pretty good dipping sauce for breaded chicken tenders.
Add walnuts, Gorgonzola, orange segments, blueberries and raspberries.
This salad is also good with cheddar cheese, tomato, cucumber and a raspberry walnut vinaigrette:
3 T raspberry jam
2 T white wine vinegar
1-2 T toasted walnut oil
salt and pepper
Whisk everything together to mix