For the Salad
1/2 Cup Shaved or Thinly Sliced Fennel Root
1 Cup Wild Arugula
10-12 Cherry Tomatoes
1/4 Cup Carrots
1/2 Cup Crumbled Gorgonzola Cheese

For Vinaigrette
Whisk together

Juice from 1 Lemon
2 Tablespoons Raw Honey
1/4 teaspoon Wasabi Paste
5 Tablespoons Olive Oil
1 teaspoon Apple Cider Vinegar
Salt and Pepper to taste

Combine the vegetable and the vinaigrette in a mixing bowl.  Mix well and use tongs to put in the tortilla cups (save the vinaigrettes to pour on top of the salad later to proven the cup from going soggy) topped with the crumble cheese before serving.

For Tortilla Cups

Whole Grain Tortillas (1 per person)
1/4 - 1/2 Stick Butter
Cooking Spray
Ramekin Cups

Preheat the oven to 350 degrees F.
Microwave the tortillas 8-10 seconds so they are easy to fold.
In the microwave, melt enough butter to brush on the tortillas (about 15-20 seconds)
Brush the butter on both sides of the tortilla.  Set in the cups and bake for 15-20 minutes
(I had to take the tortillas out of the cups towards the end and baked on a cookie sheet for about 8 minutes more to make it crispy)

INGREDIENTS:

• Spinach
• Dried Cranberries
• Oranges
• Roasted Sunflower Seeds

STRAWBERRY VINAIGRETTE

• 1 cup chopped fresh strawberries
• 1 cup cider vinegar
• 1/4 cup extra virgin olive oil (or grape seed oil)
  

In a screw-top jar combine 1/4 cup of the vinegar-berry mixture and oil. Cover; shake well. Drizzle over salad. Store any remaining dressing in the refrigerator.