Roasted Fig Salad

Roasted Fig Salad

6 fresh figs, cut in half

½ cup goat cheese

Balsamic vinegar, as needed

2 pounds fresh spring mix

¾ cup dried cranberries

½ cup pecans

Granulated sugar, as needed

4 oranges juiced, about 1 cup

1 fresh lemon, juiced

1 fresh lime, juiced

2 tablespoons honey

¼ cup balsamic vinegar

1 tablespoon granulated sugar

Kosher salt, to taste

pepper, to taste

1.  Preheat oven to 425°F. 

2.  Place figs cut side up, on a sheet pan.

3.  Sprinkle with goat cheese and drizzle with balsamic vinegar.

4.  Roast in the oven until slightly golden brown. 

5.  Be careful not to overcook or they will break down. 

6.  When done, remove from the oven and set aside to cool.

7.  In a large bowl, mix together spring mix and cranberries.

8.  In a separate bowl, toss walnuts and sugar and set aside.

9.  To make the dressing, mix together remaining ingredients.

10.  Toss the walnuts with the spring mix and add the vinaigrette just to coat the leaves. 

11. Toss well. 

12.  Place greens on 4 salad plates and top with 3 fig halves on each plate of greens.

Baby Beet Greens with Spicy Mediterranean Vinaigrette

Baby Beet Greens with Spicy Mediterranean Vinaigrette

1/2 teaspoon black mustard seeds

1/4 teaspoon ground coriander

1/8 teaspoon ground cumin

1/2 cup carrot juice

2 tablespoons golden raisins

2 tablespoons red-wine vinegar

4 sprigs fresh cilantro

1 tablespoon plain yogurt

1 teaspoon honey

2 teaspoons crushed red pepper

1/4 teaspoon salt

Freshly ground pepper to taste

1/4 cup olive oil

1 1/2 cup cubed multigrain bread

1 tablespoon olive oil

1 clove garlic

pinch salt

4 cups baby beet greens

1/4 cup dried cranberries

1/4 cup shredded smoked Cheddar

1. Heat mustard seeds, coriander, and cumin in a small dry skillet over medium heat until fragrant, 2 to 3 minutes. 

2. Add carrot juice and simmer over medium heat until reduced by half, about 3 minutes.

3. Place raisins in a blender and add the hot juice. 

4. Let stand for 5 minutes to plump the raisins. 

5. Then add vinegar, cilantro, yogurt, honey, crushed red pepper, 1/4 teaspoon salt, and pepper and blend until combined. 

6. Pour in 1/4 cup oil and blend until smooth, about 1 minute.

7. Preheat oven to 375°F.

8. Toss bread and 1 teaspoon oil in a medium bowl until well combined. 

9. Spread in a single layer on a large baking sheet. 

10. Bake, stirring once, until golden and crisp, 12 to 15 minutes.

11. Season a wooden salad bowl by rubbing with garlic and pinch of salt. 

12. Chop the garlic and add to the bowl along with greens. 

13. Pour 1/4 cup of the vinaigrette over the greens. 

14. Sprinkle the salad with cranberries, cheese, and the croutons; toss and serve.

Beet Green and Tangerine Salad

 Beet Green and Tangerine Salad

¼ cup olive oil

¼ cup fresh tangerine juice

2 Tbs. cider vinegar

2 Tbs. prepared horseradish

2 large beets, roasted and sliced

2 large shallots, chopped 

3 cups beet greens, torn into bite-size pieces

 1 bunch watercress, stems trimmed

1 tangerine, sectioned

1 small grapefruit, sectioned

¼ cup toasted chopped pecan, optional

  ¼ cup crumbled feta cheese, optional

1. Whisk together olive oil, tangerine juice, cider vinegar, and horseradish in small bowl. 

2. Toss beets and shallots with 1/3 cup horseradish-tangerine dressing in a medium bowl. 

3. Season with salt and pepper, if desired. 

3. Toss beet greens and watercress with remaining dressing in large bowl, and divide among serving plates. 

4. Top each serving with 1/2 cup grated beet mixture, and garnish with tangerine and grapefruit slices. 

5. Sprinkle with pecans and feta cheese, if desired. 

ROASTED FIG SALAD

ROASTED FIG SALAD

6 fresh figs, cut in half

½ cup goat cheese

Balsamic vinegar, as needed

2 lb. fresh spring mix

¾ cup craisins

½ cup walnuts

Granulated sugar, as needed

4 Oranges or another citrus, juiced, about 1 cup

1 fresh lemon, juiced

I fresh lime, juiced

2 tablespoons honey

¼ cup balsamic vinegar

1 tablespoon granulated sugar

Kosher salt, to taste

pepper, to taste

1.  Preheat oven to 425°F. Place figs cut side up, on a sheet pan.

2.  Sprinkle with goat cheese and drizzle with balsamic vinegar.

3.  Roast in the oven until slightly golden brown. Be careful not to overcook them or they

     will break down. When done, remove from the oven and set aside to cool.

4.  In a large bowl, mix together spring mix and craisins.

5.  In a separate bowl, toss walnuts and sugar and set aside.

6.  To make the dressing, mix together remaining ingredients.

7.  Toss the walnuts with the spring mix and add the vinaigrette just to coat the leaves. Toss well. 8.  Place greens on 4 salad plates and top with 3 fig halves on each plate of greens.

Arugula Salad with Manchego Apples and Caramelized Walnuts

Arugula Salad with Manchego Apples and Caramelized Walnuts

1

1 cup balsamic vinegar

1 cup walnut oil

6 tablespoons Champagne vinegar

16 cups arugula

4 Fuji apples, thinly sliced

12 ounces Spanish Manchego cheese, shaved

3 cups craisins

2 cups walnuts

1/4 cup butter

2 tablespoons sugar

1⁄2 teaspoon cinnamon 

dash of cayenne

8 large shallots, minced

1. Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.

2. In a heavy bottom pan heat to medium high heat.

3. Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar, cayenne, and cinnamon if wanted over nuts stirring till caramelized.

4. Pour out on parchment paper separate nuts and cool.

5. Whisk oil and Champagne vinegar in a bowl.

6. Season with salt and pepper.

7. Toss arugula, apples, half of cheese, craisins, walnuts, and shallots in a large bowl with enough vinaigrette to coat. 

8. Season salad with salt and pepper.

9. Mound salad in center of each plate. 

10. Drizzle balsamic syrup around salads.

11. Sprinkle remaining cheese atop salads.