Kale Spinach And Arugula Salad With Dijon Dressing

We started the day off with a giant salad of dark leafy greens as the base. The toppings were a mix of carrot, cucumber, red onion, radishes, fresh mandarins, tomatoes, avocado and almonds.

The dressing:
1/4 cup olive oil,
1 garlic clove,
2 tbsp dijon mustard,
2 tbsp vinegar
1 tbsp agave nectar
black pepper
and 1/2 tsp salt

After slicing the mandarins the juice from what's left of the mandarin was squeezed into the dressing. For best coverage it's best to toss the greens first in a little dressing then the other vegetables separately.