1 medium-sized head Florida romaine, chopped into bite-sized pieces
10 Florida pineberries, tops removed
6 Florida radishes, sliced as thin as possible
Take 4 of the pineberries and chop them up fine. Cut the remaining 6 pineberries in half and set them aside. In a medium-sized mixing bowl, add the finely chopped strawberries, chopped romaine and ¼ cup of the dressing. Use tongs to stir the salad, making sure it has good coverage. Add even amounts of the dressed salad to two plates. Garnish each salad with halved pineberries and thinly sliced radishes, and season with sea salt and fresh ground pepper to taste. Serve salad cold with extra dressing on the side.
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