Happy Earth Day!
When we first started Kitchen Caravan, we filmed an entire season of episodes that never aired. We were aiming for a Spring launch, yet we were not able to get the site up until mid-June. We ended up with what we like to call "the lost season" of really great recipes that we never got to show. Some of those recipes have been recycled into new themes; our Chocolate Avocado Tambor, Opulent Mung Bean Balls, Basra Date Tarts, and Halloumi Bundles of Love all made it into the program eventually.

Our 2007 Earth Day episode was going to be about raw chocolate. We were all about munching on cocoa nibs in those days; everything had raw chocolate on it. We wanted people to see beyond sugar-laden milk chocolate candies, and start eating raw cacao nibs. Raw chocolate gets a lot of publicity for being a powerful antioxidant, as well as a great mood enhancer. But more importantly, I think, is the fact that chocolate only grows in a fully functioning rain forest. That means that buying organic, fair-trade chocolate helps support farmers preserve rain forest land that would otherwise be converted to grazing land for cattle. Never forget that you as consumers have a lot of power.

This recipe goes back to our roots, and is a great appetizer for the more adventurous eater. By all means, substitute the Taleggio for any strong meltable local cheese that you can find.

Mesclun Greens with Taleggio and Raw Chocolate

4 cups mesclun greens
2 tablespoons cacao nuts (otherwise known as cocoa nibs)
Handful of sun-dried tomatoes
A few Gaeta olives, or another dark and briny variety
2 thick slices of Taleggio cheese (however much you want really)
½ lemon and a splash of vinegar
2 tablespoons olive oil
Pinch of salt

Soak the olives in water for about 5 minutes. Change the water and soak again.
Rinse the lettuce and dry well.
Chop up the sun dried tomatoes into slivers.
Drain, pit, and slice the olives.
Roughly chop the cacao nuts.
Toss all of the above ingredients with the olive oil, salt, and lemon juice.
Slice the cheese and place on a baking tray.
Melt in oven or toaster-oven until melted.
Meanwhile, whisk together the lemon juice, vinegar, olive oil, and salt. Toss together the first four ingredients with the dressing and divide among two plates.
Using a spatula, transfer one slice of cheese to each salad. Watch as the melting cheese solidifies over the lettuce. The cheese drippings will add a deep undertone to the dressing.
Serve with bread.