© 2015 Photo and original recipe courtesy of Wisconsin Milk Marketing Board
1 fennel bulb
2 bok choy celery stalks
1 heart of romaine
4 ounces/ 4 Amlat Mozzarella String Snack Cheese
1/2 cup extra-virgin olive oil
Juice of 1 orange (1/2 cup)
2 tablespoon Cream cheese
1 teaspoon Dijon or Honey mustard
1 tablespoon granulated sugar
1/4 teaspoon salt
1 pinch ground white pepper
12 Mandarin orange slices (or red grapefruit slices)
Thoroughly wash and dry the fennel, celery, and romaine. Cut the fennel into thin slices, about 2 cups. Cut the celery stalks into thin julienne/strips, about 8 well-shaped romaine leaves. Break the remaining romaine into bite-size thin julienne/strips, about 4 cups. Cut or pull strings from the Mozzarella into thin strips. Place all into a large mixing bowl.
The Dressing: (May substitute prepared Ginger Sesame Vinaigrette Dressing)
Place the olive oil, orange juice, cream cheese, mustard, sugar, salt, and pepper in a blender container. Blend until thick and smooth, about 5 seconds. Pour over the salad; toss to coat. Divide the salad, arranging in 4 serving bowls, starting with the reserved romaine leaves for a base and orange or grapefruit slices for garnish.