All three judges were pleasantly surprised by how well this innovative and unusual recipe works. Contest judge Chris Cason of Tavalon called the recipe "Genius!" and noted that the dressing works very well with the salad, as well as other savory foods, like shrimp. Guest judge Sebastian Beckwith of In Pursuit of Tea added that the colorful dressing's subtle flavor balanced well with the citrus in the salad.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 servings
- 1 teaspoons DoMatcha Organic Ceremonial Matcha (or similar)
- 1 pinch of sea salt
- 1 teaspoon grapeseed oil
- 2 teaspoons agave (or honey)
- 1 teaspoon water
- 1 cup mixed greens
- 1 orange (half to be sliced for salad and other half for 1 teaspoon of juice)
- 2 tablespoons goat cheese
- Add 1 teaspoon or matcha to a small bowl or cup and mix with 1 teaspoon of hot water to make a matcha paste.
- Mix in 1 teaspoon of gradeseed oil and 2 teaspoons of agave.
- Slice the orange in half and squeeze a teaspoon of the juice into the matcha dressing.
- Add pinch of sea salt to the matcha dressing and stir well.
- Add mixed greens to a small bowl.
- Peel the remaining half of the orange, cut into small slices and place over greens.
- Break goat cheese into small dabs and place over greens.
- Pour matcha dressing over greens, orange slices and goat cheese.
- If you don't have grapeseed oil, then you can use another neutral oil, like safflower oil. (Sebastian noted that dressings prepared with less neutral oils, such as olive oil, can include more matcha for a stronger flavor.)
- For variation, substitute the orange with a clementine, tangerine or blood orange.