McEvoy Bread Salad serves 6-8 8 oz. organic micro kale*, washed and dried 8 oz. organic sunflower sprouts*, washed and dried 8 oz. organic micro beets*, washed and dried 2 big handfuls of fresh, organic nasturtiums* 1/4 lb. Roncal (any hard sheep's milk cheese can be substituted) 1/2 green onion slab from Acme 1/2 lemon S & P, to taste McEvoy Ranch extra virgin olive oil Using a long, serrated knife, cut bread into two large, flat rectangles. Brush the insides of the loaf lightly with Mcevoy olive oil and toast until golden brown. Once bread is cool, cut into rustic (roughly 2-inch) square chunks. In a large bowl, combine McEvoy greens and toss gently. Using a cheese plane or vegetable peeler, shave Roncal into thin curls over the greens. Add toasted bread, a squeeze of lemon, salt, pepper and a generous drizzle of McEvoy olive oil. Toss well. Finally, sprinkle fresh nasturtiums over the greens and gently serve, before flowers start to wilt!Enjoy. *Produce often available in our Ferry Building shop after our Wednesday Fresh from the Ranch delivery. For up-to-date availability, call 415-291-7224.