When I find a salad I like, I have a tendency to make it quite a few times, especially for office lunches. Winter, it was roasted squash and garlic with crumbled blue cheese. Autumn, it was grilled chicken with berries, walnuts and goat cheese, and champagne vinaigrette. Summer, it’s looking like it’s this. I’ve tried a few variations on this one, with and without avocado, sometimes with a little goat cheese, once with some tangerine wedges. It’d probably be great with mango, too!