Recipe by Patrick Magee

1 medium head of Napa cabbage — chiffonade
1 bunch cilantro — chiffonade
1 bunch basil, fresh — chiffonade
1 bunch arugula leaves — chiffonade
1/2 bunch tarragon — leaves pulled off — (Do not cut)
1 bunch Salad Burnett — chiffonade
3 large roma tomato — julienned
1/2 small red onion — julienned
1 large navel orange — sectioned
1/2 cup toasted pine nuts or slivered almonds
1/3 cup cider vinegar
1/8 cup water
1/4 cup orange juice, frozen concentrate — or to taste
1 large garlic clove — minced
2/3 cup canola oil
1 large jalapeno pepper — minced
salt and pepper — to taste
Mix first 10 ingredients together.
Prepare the dressing by mixing next 7 ingredients.
Toss salad with dressing and heap onto plates.
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Serving Idea:
Terrific in place of cole slaw.
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NOTES:
The tomatoes should be seeded and juiced.
You may use peanut oil or vegetable oil in place of the canola oil.
DO NOT use olive oil.
The salad burnett is not essential.
You may also add red leaf lettuce, mint leaves and or lemon balm.
You may substitute red chili flakes for the jalepeno pepper.

Yield: 6 servings