Downeast Maine Smoked Oysters Fresh Salad with Fennel Bulb & Asian Pear

Ingredients:

7 cups drained, smoked oysters from Prince Edward Island or Downeast Maine

4 fresh, large, organic fennel bulbs, thinly-shaved (3 mm thickness with a mandolin kitchen tool, then chopped 1/2-inch in length), pre-soaked, pre-washed, ends trimmed off prior to shaving it

12 cups fresh, organic baby bok choy green leaves, calcium-rich, pre-soaked, pre-washed, the bottom one inch removed, then chopped into 1-inch pieces

8 cups organic, finely-grated carrots, pre-peeled, pre-soaked, pre-washed, prior to finely grating it, for beta carotene and sweetness

5 large, fresh organic, Asian pears, cored, peeled, washed, then finely-sliced, for a bit of crunchy sweetness

4 cups organic walnuts, raw, unsalted, shells removed, coarsely-ground

7 cups organic nasturnium flowers and tender leaves, for garnish (freshly-harvested, pre-soaked, then rinsed three times in cold water spray)

3 cups organic chia seeds, dark, for omega fatty acids

7 cups organic Mexican aged Cotija/Anejo cheese, finely-grated, pasteurized, from locally-raised, goats' milk dairy farm, owned by 5,000 first-generation, homeless, battered, Mexican single mothers, who are still treated as second-class citizens, and enslaved
***(Please get this particular ingredient donated by the ACLU, Ms. and Lillith magazine executives for the next Democratic Party meeting fundraiser)***

Use the Republic of Tea, Chamomile Lemon Balm Salad Dressing Recipe from a previous blog post for this salad.