Florida Salad with Buttermilk-Gorgonzola Dressing and Bacon

by Chef

Serves: 6-8Prep Time: 10 minutesCook Time: 1 hour


  • 1 pound "Coldwater Gardens" shiitake mushrooms, sliced
  • 1 pound "Cold Creek" Osaka mustard greens (or baby arugula), torn
  • 4 ounces Florida heirloom cherry tomatoes, halved
  • 1 Florida avocado, peeled, seeded, and sliced into wedges
  • 1 bunch kale, stemmed and baked into chips (see recipe below)
  • ½ cup Gorgonzola or artisanal blue cheese, broken
  • ¼ cup farm-fresh buttermilk
  • 2 tablespoons extra virgin olive oil
  • 2 lemons, fresh-squeezed
  • 1 bunch fresh chives, fine-chopped
  • 1 slice bacon per person, cooked crispy

To Taste kosher salt and freshly ground black pepper


To prepare kale and sliced mushrooms, drizzle some of the olive oil onto your hands and gently rub each leaf lightly with the oil. Lay the leaves flat on a baking tray and bake 30 minutes. Repeat process for the sliced shiitake mushrooms. Turn off and let sit in oven for additional 10-15 minutes. Put broken Gorgonzola, buttermilk, and olive oil in a medium-size mixing bowl. Stir together with a fork, mashing a little to break up the cheese. Season with lemon juice, salt, pepper, and chives. Set aside. Rinse tomatoes and pat dry with paper towels before halving. Combine tomatoes with the dressing mixture and toss to combine; then season with freshly ground pepper to taste. Arrange dressed tomatoes with fresh greens and sliced avocado. Top with broken crisp bacon.