To be really honest with you, there wasn’t really anything on the plate, and I was curious to see if I could recreate the recipe (complete with the dijon dressing) at home for less
I added Montchevre goat cheese because I felt the sharp flavor would contrast well with the tangy bitterness of the grapefruit, but I kept everything else pretty much the way I had it (minus the ridiculous flower garnish that I actually started eating before Mike was able to stop me).
* Montchevre goat cheese (or any type of soft, sharp cheese), to taste upon serving
As a general rule of thumb, I like to make my dressing as I need it, since heaping tons of dressing on lettuce or kale makes the leaves get wilted and soggy (especially important to keep your produce fresh if you’re taking it as lunch for the week)!
All in all, the salad cost me about $10 to recreate (I keep oil and balsamic stocked in my pantry at all times), and made enough to take about three portions to work, and one dinner at home.