Frisée Salad with Apple, Fresh Chevre and Hazelnuts

This salad is equally amazing with slices of juicy pear.

Ingredients:
1 medium head radicchio, torn into bite-size pieces
1 medium head frisée, torn into bite-size pieces
1 apple, cored and diced
F&L honey-citrus vinaigrette
4 ounces chevre cheese, crumbled
½ cup roasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper

Method:
1. Add the radicchio and frisée to a large bowl and then toss with about ¼ cup of the dressing, until coated. Add the apple slices, chevre cheese and hazelnuts, season the salad with salt and pepper, toss gently and serve.

Celery & Fennel Salad with Herbs

This side salad from Martha Stewart is incredibly crisp and refreshing.

Ingredients:
6 celery stalks, thinly sliced crosswise
2 fennel bulbs, cored and thinly sliced
1/3 cup coarsely chopped fresh flat-leaf parsley
¼ cup coarsely chopped fresh mint
3 tablespoons extra-virgin olive oil
Sea salt and fresh ground pepper

Method:
1. Toss together celery, fennel, parsley, mint, and oil in a bowl. Season liberally with salt and pepper. Serve cold or at room temperature.

Summer Peach & Heirloom Tomato Salad

Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.

Ingredients:
1-2 peaches, pitted, peeled and cut into wedges
1-2 heirloom tomatoes, trimmed of stems and cut into wedges
¼ cup thinly-sliced Walla Walla onion
¼ cup fresh feta cheese
¼ fresh basil leaves, coarsely torn
Grilled Heirloom Tomato Vinaigrette (see recipe)
Sea salt and fresh ground pepper

Method:
1. Combine peach and tomato slices with sliced onion in a large bowl. Toss with about ½ cup of the vinaigrette. Taste for seasoning and drizzle with more dressing and season with salt and pepper as desired.

2. Transfer to a serving platter and top salad with feta cheese crumbles and basil. Serve immediately.

Shaved Beet, Carrot & Radish Salad

Crisp and crunchy, this colorful salad makes a great picnic dish!

Ingredients:
1 bunch baby golden beets, peeled
4 medium carrots, peeled
1 small bunch radishes, trimmed
2 tablespoons fresh parsley, chopped
Summer Red Wine Vinaigrette (see recipe)

Method:
1. Thinly slice the beets, carrot, and radishes on a mandolin or in a food processor outfitted with a slicing disc.

2. Toss the sliced vegetables with red wine vinaigrette to coat evenly. Sprinkle with chopped parsley, season to taste with additional salt and freshly ground pepper if desired and serve.

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