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-I use a soft vegan cheese made here in Canada called VegNature. It’s cashew based and fermented with a crust of herbs/spices. It kind of looks like a typical goat cheese log and eats that way too. So good! If you can’t find something similar in your area, the Minimalist Baker site has an easy recipe for a homemade version here.
-I used Brightland’s new Parasol champagne vinegar, but lots of other vinegars would be good: white wine vinegar, white balsamic vinegar, and regular balsamic vinegar all work.
-I also garnished my salad with a torn zucchini flower. This is a pretty touch, but not necessary :)