Butterhead Lettuce with Golden Beets, Roasted Seeds and Sheep Milk Feta

-Wash and spin dry 1 head of butterhead lettuce and tear into bite size pieces.

-Arrange the lettuce pieces on a large platter.

-Toast 1/3 cup pumpkin seeds or pine nuts on low heat until lightly browned, stirring often. Be careful not to burn!

-Hard boil 3-4 eggs. (Fill a small sauce pan half full of water and put it on high heat. When boiling, add the eggs. Return the water to a boil, then lower the flame and set a timer for 7 minutes. When timer goes off, carefully pour out the water and run the eggs under cold water until cool enough to handle. Lightly crack the eggs all over and then soak in really cold water for 5 minutes. Start peeling the eggs at the bottom, where there is a little hollow, so that the shell and the membrane underneath will easily come off.)

-Grate the following:

3 carrots

2 golden beets

-Toss together in a bowl with the following:

2 TBS extra virgin olive oil

A big pinch of Celtic sea salt and some freshly ground black pepper

-Let stand for 5 minutes then toss again.

-Sprinkle on top of the salad.

-Top the salad with the following:

1/2 cup crumbled sheep milk feta

The toasted seeds

-Slice the eggs and lay on top of the salad.

-For the dressing add the following to a blender:

1/4 cup extra virgin olive oil

The juice of half a lemon

1-2 artichoke hearts (we use ones from jar but not marinated)

A large pinch of sea salt and some freshly ground black pepper

-Blend well and serve over top of the salad.