Spinach and Raddichio Salad with Mushrooms and Cashews

Spinach and Radicchio Salad with Mushrooms and Cashews

2 tablespoons fresh lemon juice

2 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

1 tablespoon dill, chopped

½ cup olive oil

6-ounces baby spinach

1 head radicchio, torn into pieces

8 ounces mushrooms, sliced

2 green onions, minced

½ cup chopped roasted cashews 

1. Whisk first 4 ingredients in small bowl. 

2. Gradually whisk in oil. 

3. Season dressing to taste with salt and pepper.

4.  Combine spinach and all remaining ingredients in large bowl. 

Shaved Apple Goat Cheese and Hazelnut Salad

Shaved Apple Goat Cheese and Hazelnut Salad

2 apples, quartered and thinly sliced

1/3 pound aged Pecorino; cheese, shaved with a vegetable peeler

2 cups of each radicchio, frisee and treviso greens

½ cup flat leaf parsley, chopped

¼ cup cider vinegar

¼ cup extra virgin olive oil

¼ cup apple juice

2 fresh basil leaves

2 teaspoons honey

³⁄₄ teaspoon salt

1 teaspoon Dijon mustard

¹⁄₈  teaspoon ground black pepper

¼ cup hazelnuts, toasted and chopped

1. Toss first 3 ingredients in a bowl and arrange on plates by layering the sliced apples, greens and cheese gently on top of each other to form a loose stack.
2. Combine the next 9 ingredients and whisk until dressing is an emulsion.
3. Sprinkle the hazelnuts around the salad and the plate.

Potato Salad with Parmesan and Tomato

Potato Salad with Parmesan and Tomato

6 medium to large red potatoes, scrubbed

1 large tomato

1 shallot, finely chopped

Chopped fresh chives, to serve

Grated parmesan cheese, to serve

2 teaspoons mustard

4 teaspoons white wine vinegar

1/3 cup olive oil

1 teaspoon of red pepper flakes

3/4 cup grated parmesan cheese

     1.  Place the potatoes in a large saucepan of salted water.

     2.  Bring to a boil, then reduce the heat and simmer for 30-  35 minutes, or until tender to the point of a knife.   

     3. Remove and plunge into a bowl of iced water to stop the cooking.

     4.  Peel the potatoes then cut them into 1/2-inch cubes and set aside to cool.

5.      Bring a small pan of water to a boil.

6.      With the point of a small sharp knife, score a small cross in the skin at the base of the tomato.

7.      Drop the tomato into the boiling water for 10 seconds, then plunge it into a bowl of cold water.

8.      Peel the skin away from the cross, then cut around and remove the stalk from the tomato.

9.      Slice the tomato into quarters, remove and discard the seeds and finely dice the flesh. Set aside.

10.  Mix the mustard and vinegar together in a small bowl and season to taste.

11.  Gradually pour in the oil in a thin steady stream, whisking until the mixture emulsifies and thickens.

12.  Stir in the red pepper flakes and the grated Parmesan, then gently toss the potato cubes in the vinaigrette until well coated.

13.  Pile some potato salad in the center of six plates and garnish each salad with a sprinkling of shallot, chives and diced tomato, then a little extra Parmesan and freshly ground black pepper.

Frisee Avocado and Orange Salad

Frisee Avocado and Orange Salad

2 heads of frisée, trimmed and washed

1 large navel orange, cut into segments

½ small jicama, peeled and diced

2 avocados, thinly sliced

5 ounces raw pistachios

1 tablespoon honey or agave syrup

1 ½ tablespoon turbinado sugar

1 ½ tsp. smoked sea salt

2 tablespoons Champagne vinegar

1 tablespoon lemon juice

2 ¼ teaspoon sugar

1 tablespoon shallot, finely chopped

2 ¼ teaspoon Dijon mustard

1 cup olive oil

2 tablespoons lemon zest

Salt and pepper to taste

1.       Preheat oven to 350°F.

2.       Line a sheet pan with parchment.

3.       Spread pistachios in single layer on pan and toast for 7 minutes.

4.       Let cool and then add honey.

5.       Mix to coat evenly and spread in a single layer.

6.       Add sugar and salt to coat evenly. 

7.    Bake for an additional 7-10 minutes. Let cool before using.

8.       Add all ingredients except oil and 1 tablespoon of the lemon zest to a food processor.

9.       Process and then slowly add the oil.

10.   Whisk in the remaining zest, adding salt and pepper to taste.

11.   Toss frisée, orange segments and jicama with enough vinaigrette to evenly coat.

12.   Add salt and pepper to taste.

13.   Pile and arrange ¼ of salad on each plate.

14.   Sprinkle each salad with 1 ounce of candied pistachio and then add a fanned avocado half.

15.   Season avocado with sea salt if desired. Serve.

Bibb Salad With Pomegranate Vinaigrette

Bibb Salad With Pomegranate Vinaigrette 

1 1/2 cups pomegranate juice

1/3 cup olive oil

5 teaspoons honey

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

1/4 teaspoon pepper

1/8 teaspoon salt

4 heads Bibb lettuce, leaves separated

½ cup Pistachios, toasted
8 tablespoons Chevre, crumbled 
4 teaspoons cracked black pepper
1/4 cup pomegranate seeds 

1.  Combine the first 7 ingredients for dressing.

2.  Toss lettuce with enough vinaigrette to coat leaves.

3.  Assemble on a plate to resemble a head of lettuce and sprinkle with chevre, pistachios, and pepper.

3.  Top with pomegranate seeds. 

Roasted Beet and Mizuna Salad

Roasted Beet and Mizuna Salad

10 baby red beets

salt and ground pepper

¼ c. balsamic vinegar

1½ tsp. honey

1½ tsp. Dijon mustard

½ c. vegetable oil

2 tbsp. vegetable oil

12 oz. mizuna

12 basil leaves

zest of 1/2 lemon

6 ounces feta

1.     Preheat oven to 350 degrees F.

2.     Roast beets in a pan until tender, about 1 hour.

3.     When cool, scrape off skins with a paring knife.

4.     Cut each beet into 6 wedges.

5.     In a small bowl, whisk vinegar, honey, and mustard.

6.     Drizzle in oil, whisking. 

7.   In a large bowl, toss beets, mizuna, basil, and lemon zest with vinaigrette; season with salt and pepper.

8.     Sprinkle with feta.

Blueberry Waldorf Salad

Blueberry Waldorf Salad

2 cups orange juice

2 cups fresh blueberries, divided

2 tablespoons honey

1 tablespoon lemon juice

1 tablespoon sugar

2 teaspoons Dijon mustard

1/4 teaspoon salt

1 cup olive oil

2 large Granny Smith apples, thinly sliced

1 cup pecan halves, toasted

2 cups sliced celery

8 ounces baby spinach

1.  In a medium-sized saucepan over medium-low heat, simmer 

     juice until reduced to ¼ cup and syrupy; cool slightly.

2.  In a blender, combine reduced juice, half of the blueberries, 

     honey, lemon juice, sugar, Dijon mustard, and salt; blend until 

     smooth. 

3.  With the blender running, gradually drizzle olive oil until a thick dressing forms. 

4.  Cover and refrigerate until service.

5.  In a large bowl, combine apple slices, pecan halves, celery and the remaining

     blueberries; cover tightly and refrigerate until needed.

6.  To plate, arrange spinach on cold plates; top with blueberry-apple mixture and drizzle

     with dressing.

Strawberry and Avocado Spinach Salad

Strawberry and Avocado Spinach Salad

1 clove garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
2 tablespoon olive oil
5 ounces baby spinach
6 strawberries, sliced
1 avocado, sliced
1/2 cup of feta, crumbled
1/2 pecans, toasted and chopped

1. Mix the garlic, honey, mustard, vinegar, and oil.
2. Assemble the salad and toss with the dressing.