Summer breakfast salad
The idea came from a delicious salad I had at the Frog Hollow Farm in San Francisco some years back. The goat cheese and nuts give it a bit more nutrient density and keep you going. You can use any fruit (me? I'm using strawberries and cherries) and the trick is to try and match the dressing to the fruit by playing with the vinegars or oil. For example, a raspberry vinegar is delicious with berries (such as black, young or boysen) or balsamic with cherries or strawberries. If you have access to the delicious Organic Wellwood Walnut Oil, (a Victorian brand) I would most definitely use that.
Take as many lettuce and garden greens as you would like and scatter them on a platter. Sprinkle with fruit as desired - berries and stone fruit are especially good. Top with a soft goat cheese (I like the Ringwould in WA and Holy Goat in Victoria) and drizzle with dressing. Top with fresh herbs.
The dressing should be simple - extra virgin olive oil (or if you have a fresh, not rancid, high quality nut oil such as walnut, use that), raspberry or balsamic vinegar, touch of mustard and salt. I keep garlic out of this. I use a classic ratio of 3 parts oil to 1 part vinegar, but rely more on taste, adding more vinegar if the fruit is very sweet. Make it how you like it.
Toasted nuts would be delicious and add a little more density.