Downeast Maine Cherimoya & Smoked Kipper Salad with Blood Orange Dressing

Ingredients:

4 cups fresh, organic, ripe cherimoya fruit, peeled, de-seeded, chopped into 1/4-inch pieces

48 smoked kippers, oven-roasted, from Downeast Maine or PEI, then chopped into 1/2-inch pieces

12 large, fresh, organic Romaine lettuce heads, bottom 2 and a half inches removed, soaked, washed, then chopped into 1/2-inch by one inch pieces

12 bunches fresh, organic watercress, stems removed, soaked, washed, then chopped into 1/4-inch pieces

12 cups organic, peeled, soaked, washed, then finely-shredded carrots

12 organic, English cucumbers, soaked, washed, peeled, then thinly-sliced (circular slices)

Cheese:

Drained, Stilton blue cheese cubes

Dressing:

Blood orange juice, organic, unsweetened 70%

Extra-virgin olive oil, organic 30%

Season the dressing with:

Dried, organic pineapple sage leaves

Oven-roasted, organic red shallots, finely-minced

Extra-virgin olive oil-toasted pine nuts

Organic, finely-ground sea salt, to taste

Organic, coarsely-ground black pepper, to taste

Garnishings:

Deep-fried, drained, organic baby vegetables:

4 cups baby beets, sliced in half

4 cups baby fennel bulbs, sliced in half

4 cups baby parsnips, cut in half, lengthwise

4 cups baby daikons, cut in half, lengthwise