Attractive salad with a mix of textures which I've adapted from Taste magazine which is put out by a variety of Liquor Distributors. Goes well with Pacific Northwest Poached Salmon in white Wine Bouillon **I've found I prefer using lemon juice instead of orange juice with this recipe. If you prefer tart over sweet, you may too. And I can take or leave the Endive
- Combine orange juice, oil, mustard and seasonings in the bottom of a large salad bowl. Whisk to blend.
- Top with salad greens, endive, strawberries, pine nuts and crumbled goats cheese.
- Toss and serve.