• 4 cups (300g) seasonal leafy greens
• 1 bunch of colorful heirloom carrots, washed and trimmed 
• 1-2 chioggia or candy cane beets, washed and trimmed
• 1-2 golden beets, washed and trimmed
• 1 bunch of radishes, washed and trimmed
• 1 small turnip, peeled 
• ¼ cup (60ml) thinly sliced red onion
• ½ cup (125ml) crumbled feta or goat cheese
  

LEMON VINAIGRETTE DRESSING

• juice from a fresh lemon, approximately 3 tablespoons (45 ml)
• 2 tablespoons (30ml) white wine vinegar 
• 1 tablespoon (15ml) dijon mustard
• 1 teaspoon (5ml) sugar
• 1 teaspoon (5ml) salt
• ¼ teaspoon (1ml) white ground pepper
• ½ cup (125ml) extra virgin olive oil
  

Prepare the salad greens by washing, drying and refrigerating in a rolled damp towel until ready to plate.  Wash carrots, beets (beets can be peeled if preferred) and radishes, scrubbing away all blemishes and trim off ends preparing for slicing.  Peel the turnip and cut in half. With a chef’s knife, cut into 2” (5 cm) size matchsticks and set aside in a large bowl. Thinly slice the onion and add to the turnip.

If using a Mandolin, set the blade to a thin setting.  Thinly slice the beets and radishes and add to the large bowl.  Slice half of the carrots using the Mandolin into carrot coins and matchstick the remaining adding all the carrots to bowl.  Give the mixture of vegetables a grand toss.  Pour the Lemon Vinaigrette over the vegetables and toss again.  Marinate at room temperature for 20-30 minutes.

To assemble the salad, scatter the salad greens on a large platter.  Drain the marinated vegetables reserving the extra dressing.  Place the Lemon Vinaigrette  in a small container to serve with salad.  Add the vegetables on top of salad greens displaying a variety of colours and shapes.  Add the crumbled feta or goat cheese and serve immediately.