No visit to my Uncle Ken’s house in Point Reyes, CA is complete without a taste of the legendary Point Reyes Blue Cheese!  This small town is famous for it’s bold, artisanal cheeses.  In addition, Marin County is known for it’s dedication to organic products and locally sourced ingredients.  In fact, the term “locavore” was coined in a quaint bookstore right in the heart of town!

Last time I visited, I made this salad for lunch and it was a huge hit!  (Thanks, “pnieh“!)  I bought the cheese at my favorite shop in town, the Cowgirl Creamery, and the fruits and veggies all came from the farmers market.  Click here for all the fun photos from the visit on the Better Recipes Facebook page!

CALIFORNIA PISTACHIO SALAD

Mixed baby greens are topped with sliced apple, grapes, blue cheese and pistachio nuts, then drizzled with an oil-free orange juice dressing.

Ingredients:

• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 6 tablespoons (1/3 cup) orange juice
• 3 cups mixed baby greens
• 1 tart apple, cored and thinly sliced
• 1/2 cup seedless grapes, halved
• 1/2 cup crumbled blue cheese
• 1/2 cup shelled pistachios

Directions:

Whisk together garlic, mustard, vinegar and orange juice in a small bowl. Refrigerate. Divide washed and dried greens equally among 4 salad plates. Top with apples, grapes, blue cheese and pistachios. Drizzle with dressing and serve right away.

Number of Servings: 4