Ye Ole Leftover Special from last night actually turned out to be insanely delish. We went out for cocktails to celebrate our 21 year anniversary (early it’s on the 8th but I’m working so...) post drinks we got home and I wanted something at resembled bar food (pretty much what I always want but make it clean) so I chopped up that leftover crispy cauliflower (see earlier post of the sandwich) Layered it over organic chopped red leaf and romaine, micro diced red onion, vegan smoked Gouda (I buy 365 slices) @barnana plantain chunks, avocado and chives topped with a NEW sherry vinaigrette recipe...now live and below #jenniferfisherkitchen #barfood #healthy INGREDIENTS: Red leaf lettuce, chopped
Romaine, chopped
Red onion, chopped
Plant-based smoked gouda, chopped
Avocado, chopped
JF Faux Fried Chicken Cutlet, chopped
Barnana Pink Salt Plantain Nuggets
Chives, chopped Sherry Vinaigrette: 
1⁄4 cup olive oil (I like Fancy Peasant) 
1 Tbsp sherry vinegar (I like O Aged Sherry)
1 garlic clove, chopped
Chives, chopped
Fresh cracked black pepper, to taste 
JF Spicy Salt, to taste PROCESS: Sherry Vinaigrette
Whisk together the olive oil, sherry vinegar, garlic, chives, fresh cracked black pepper, and JF Spicy Salt. Adjust seasoning to taste. 
In a large bowl, using the chopped red leaf and romaine as a base, begin to build your salad. Layer in the red onion, plant-based smoked gouda, avocado, my JF Faux Fried Chicken Cutlet Sandwich, Barnana Pink Salt Plantain Nuggets, and chives. Toss in our Sherry Vinaigrette and enjoy!