Summer Salad - edible Southeastern Massachusetts

Ingredients

• ½ cup JANSAL VALLEY® Pineapple Pulp Vinegar
• zest and juice of 1 orange
• 1 tablespoon minced fresh tarragon
• ¼ cup JANSAL VALLEY® Extra Virgin Olive Oil
• 1 teaspoon JANSAL VALLEY® Sesame Oil
• kosher or sea salt
• freshly ground pepper
• 2 cups cooked and cooled JANSAL VALLEY® Kaniwa, or other whole grain
• 2 cups baby watercress
• 1 cup watermelon or other mild radish, scrubbed and thinly sliced
• ½ cup ‘English Barrel’ peas (pods opened), or snap peas, diagonally sliced
• ½ cup L’ESSENCE DU FROMAGE® Greek Feta or your favorite feta, crumbled