Frisée Pear Salad →

Here is a lighter side-salad or even a starter, using dried cranberries macerated in a tangy white wine vinaigrette and sweet juicy pear in contrast to the slightly bitter frisée, crunchy-chewy pancetta, and creamy-salty Gorgonzola. All 5 taste senses engaged along with a visually appealing easy to make fun salad. I hope you enjoy it.

Frisée and Pear Salad
Serves 4

Ingredients:

• 1 head of frisée (aka chicory or curly endive)

• 2 Bosc or Asian Pears peeled and diced to ½ inch

• ¼ cup diced pancetta or slab bacon (sub toasted walnuts for vegetarian version)

• 1/3 cup dried cranberries coarsely chopped

• 2 tablespoons crumbled Gorgonzola

• Micro-greens (optional)

• White Wine Vinaigrette (See Note)

• Ground black pepper

Preparation:

1. Macerate the craisins in the vinaigrette an hour before using

2. Brown the pancetta

3. Tear the frisée into a bowl

4. Remove the craisins from the vinaigrette and sprinkle over the frisée

5. Lightly dress the frisée with the vinaigrette

6. Place a mound of the dressed frisée-craisins mixture on individual salad plates

7. Drizzle some of the vinaigrette over the diced pear to coat and sprinkle over the greens

8. Garnish with the browned pancetta, gorgonzola, and micro-greens.

9. Serve immediately with freshly ground black pepper and vinaigrette on the side.

*Note: for the Vinaigrette:
Mix ¼ cup white wine vinegar with
¼ teaspoon each of salt and pepper (or to taste).
Add a ½ teaspoon of Dijon mustard
Whisk in ½ cup of good olive oil until emulsified

https://www.thespruceeats.com/what-is-frisee-995686

https://www.recipetips.com/glossary-term/t--33223/curly-endive.asp

Snow Peas Salad with Walnuts and Craisins →

A good salad highlights all 5 taste senses. If you want a change from your usual green salad, this is a super easy salad to put together. Macerating the Craisins in the vinaigrette, softens them and adds complexity to the already chewy-tart-sweet flavor of the Craisins. The crunchy bitter toasted walnuts contrast perfectly to the Craisins and the crunchy sweet snow peas. The micro-greens add visual and nutritional value. I originally made this salad to accompany pan-seared lamb chops, but it will complement any rich meat or poultry dish. Enjoy!

Serves 4
Ingredients:

• about 10 snow peas per person= 40 snow peas

• 6 tablespoons of toasted, chopped walnuts

• 4 tablespoons of macerated Craisins coarsely chopped

• microgreens for garnish

• a handful of curly, baby green lettuce or mixed greens (optional)

• White Balsamic Vinaigrette

Method:
1. Make the vinaigrette: (makes 1 cup)
Using a whisk or fork, vigorously whisk together (see Note)

• ¼ cup white balsamic vinegar (or white wine vinegar)

• ¾ cup olive oil

• 1 tablespoon minced shallot (optional)

• 1 teaspoon Dijon mustard

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• ¼-½ teaspoon sugar (optional) if the vinaigrette is too acidy for your taste

*Note: you can throw all the ingredients into a Magic Bullet to emulsify the oil and mix the ingredients, or put all the ingredients into a jar with a tight-fitting cap and shake vigorously until well mixed.

2. Macerate the Craisins:
Cover ¼ cup of Craisins with the vinaigrette and macerate for at least an hour to soften the Craisins.

3. Toast the walnuts:
Use either a toaster oven or skillet on your stove-top and toast the walnuts to intensify the flavor; allow to cool before adding to the salad.

4. Steam the snow peas for about 1 minute until bright green and crisp-tender. Immediately rinse them in cold water to retain the color and prevent them from over-cooking.

5. Assemble the salad:
Arrange the snow peas (and greens if using) on individual salad plates.
Sprinkle with walnuts, Craisins, and microgreens.
Add coarsely ground black pepper to taste.
Dress with the vinaigrette to individual taste.

Baby Arugula Salad with Micro-Greens, Olives, Artichoke Hearts, and Shaved Parmesan →

Baby Arugula Salad
Serves 2

Ingredients:
2 small handfuls of baby arugula
some micro-greens
a few assorted olives
2 or 3 marinated artichoke hearts sliced in half lengthwise
1 tablespoon shaved Parmesan

Vinaigrette:
3 tablespoons olive oil
1 tablespoon red wine vinegar
salt and pepper to taste

Preparation:
Combine the arugula, micro-greens, olives, artichoke hearts, and Parmesan in a small bowl.
Drizzle over with the mixed vinaigrette
Add freshly ground pepper to individual salad to taste

Goes well with Blackened Steak with Tomato and Basil Salsa