Pacific Northwest Strawberry, Goat Cheese & Pine Nut Salad

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

• Ready In: 5 mins
• Serves: 6

Ingredients

• 1⁄4 cup  orange juice
• 2  tablespoons olive oil
• 1  teaspoon Dijon mustard
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 6  cups  mixed greens
• 2  Belgian endive, chopped
• 1  cup fresh strawberries, sliced
• 2  tablespoons pine nuts, toasted
• 1⁄2 cup  goat cheese, crumbled

Directions

1. Combine orange juice, oil, mustard and seasonings in the bottom of a large salad bowl. Whisk to blend.
2. Top with salad greens, endive, strawberries, pine nuts and crumbled goats cheese.
3. Toss and serve.