This quick salad was a tangy, fresh change from my usual Greek salad diet. I used the supple, tender butter lettuce from the Garden of Eden, a sectioned mandarin orange from Sweet Tree Farms, some spicy red radish, and soft and salty ricotta salata. I topped it off with a simple red wine vinaigrette with garlic, oregano, and plenty freshly crushed pepper. And this time, I managed to take a picture or two before inhaling it!
