Artichokes (Jerusalem), Beetroot, Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Carrots, Celery, Chives, Cucumber, Endive (limited supply), Horseradish, Kale, Leeks, Garlic, Lettuce, Mushrooms, Onion, Parsley, Parsnips, Potatoes, Pumpkin, Radishes, Spinach, Squash (gem), Sweet potatoes, Tomatoes, Turnips, Peas.
Avocado, Bananas, Oranges, Lemons, Grapefruit Guavas, Paw-paw, Pineapples, Cape Gooseberrie
Mint, Sage, Thyme, Marjoram, Oreganum, Rosemary, Fennel, Bay Leaves
Serve this table salad with the main course in place of vegetables.
Line 2 plates with leaves. Top with halved grapes, scatter over the thin slices of blue cheese.
Drizzle with Blue Cheese Dressing and top with nuts.
The pecan nuts can be toasted for extra crunchiness.