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 combine.
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.
