10 oz. mixed greens
2 tomatoes, seeded, juiced and diced
½ red onion very thinly sliced
4 oz. feta cheese
3 tsp. Dijon mustard
3 cloves garlic minced
5 oz. balsamic vinegar, (champagne vinegar or lemon juice may be substituted)
Kosher salt and coarsely ground black pepper to taste
1 ½ cups good extra virgin olive oil
Put all the dressing ingredients in a large bowl and whisk or alternately you can put them all in a large mason jar with a lid and shake until all the ingredients are
Toss the greens, tomatoes, and onion in the bowl with the vinaigrette or drizzle it
over the top of the salad. After plating, top with some feta cheese.
Makes 4 servings
1 Fuji apple
1 Granny Smith apple
2 cups Creamy Apple-Cider Vinaigrette, divided (recipe follows)
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon ground black pepper
1 cup frisée, washed and trimmed
⅓ cup thinly sliced celery
½ cup crumbled goat cheese, divided
½ cup chopped toasted walnuts
Garnish: fresh parsley and celery leaves
Using a sharp knife or a mandoline, slice Fuji apple and Granny Smith apple approximately ⅛ inch thick. In a large bowl, combine apple slices, approximately ⅓ cup Creamy Apple-Cider Vinaigrette, salt, sugar, and pepper. Toss to combine.
To serve, divide and layer apple slices, frisée, celery, and ¼ cup goat cheese on 4 plates. Divide remaining ¼ cup goat cheese and walnuts among salads. Serve immediately with remaining 1⅔ cups Creamy Apple-Cider Vinaigrette. Garnish with parsley and celery leaves, if desired.
Creamy Apple-Cider Vinaigrette
Makes 2 cups
1½ tablespoons minced shallot
¼ cup apple-cider vinegar
½ cup mayonnaise
2 tablespoons buttermilk
1 tablespoon honey
1 tablespoon chopped fresh thyme
1½ teaspoons kosher salt
1 teaspoon ground black pepper
¾ cup extra-virgin olive oil
In a medium bowl, combine shallot and vinegar. Let mixture stand for about 15 minutes.
Add mayonnaise, buttermilk, and honey, whisking to combine. Stir in thyme, salt, and pepper. Whisking constantly, gradually add olive oil, and mix until smooth and creamy. Chill for at least 1 hour. Vinaigrette can be stored, refrigerated, in an airtight container for up to 3 days.
2 head Romaine Lettuce
4 Roma Tomatoes
1 ½ cucumber
1 medium red onion
1 small green bell pepper
1 cup Kalamata Olives
1 cup feta cheese
6 oz. extra virgin olive oil
2 T lemon juice
1 2/3 T red wine vinegar
2 cloves garlic minced
1 tsp. oregano
Salt and pepper to taste
Chop the Romaine lettuce into 1” sized pieces. Seed the tomatoes and chop into
bite sized pieces. Peel and chop the cucumber. Slice the red onion thinly and soak in cold water for 10 minutes to sweeten the onion. Cut green pepper into thin
In a large bowl, whisk the olive oil, lemon juice, red wine vinegar, garlic and oregano to make the dressing. Season with salt and pepper to taste.
Remove onion from cold water and dry with paper towels. Toss all ingredients
except the feta cheese into the bowl until it is well coated with the dressing.
Serve the salad, sprinkling a little feta cheese on top of each serving.
1 – 2 head of romaine coarsely chopped
3 cans apricot halves (reserve ¼ cup of liquid)
10-12 oz. goat cheese
1 cup honey
¼ cup apricot liquid
3/4 cup chopped pecans
Place the apricot halves on a hot griddle pan or grill, cut side down over medium
high heat. Grill for about 2 minutes to caramelize the sugars and brand the
apricot. Coarsely chop some of the apricot.
Warm the honey in a small pot over medium heat. Add the apricot liquid and stir to
Arrange the lettuce on a small plate. Top with apricot pieces. Drizzle with apricot
honey mixture. Top with goat cheese crumbles and pecans.
8 oz. blue cheese or gorgonzola cheese crumbled
2/3 cup sour cream
2/3 cup buttermilk
½ cup mayonnaise
2 T White wine vinegar
½ tsp. black pepper
6 strips of fried bacon crumbled
Mix all ingredients in a bowl and whisk together. Cover and refrigerate
Serve on a wedge of lettuce, season with freshly ground black pepper and garnish with crispy bacon bits.
8 cups fresh greens
1 medium navel oranges, jeweled
1 medium cara cara orange jeweled
1 medium blood orange jeweled
1 small red onion, thinly sliced
8 medium strawberries, thinly sliced
1 small avocado, peeled, halved, and sliced
2 oz goat cheese, crumbled
Place greens on a large platter. Top with orange slices, avocado, strawberry slices and red onion rings.
Scatter with goat cheese, then drizzle lightly with dressing. Pass extra dressing in a cruet or small pitcher at the table.
1 cup diced fresh strawberries
1/3 cup lime juice
4 oz. honey
1 tsp. cayenne sauce
2/3 tsp sea salt
1/4 tsp fresh ground black pepper
1/3 cup canola oil
1 T poppy seeds
Place all dressing ingredients except canola oil and poppy seeds in a blender container. Process for 1-2 minutes on high or until very smooth.
Transfer to a medium-size bowl. Add canola oil in a slow, steady stream while vigorously stirring with a fork or whisk. Stir in poppy seeds. Taste and add a bit more honey, salt and/or pepper, if needed.
Serve with the Citrus Strawberry and Avocado Salad.