Roasted Baby Beet Salad with Rosemary Pecans

Topped with a light vinaigrette and roasted pecans, this salad is both colorful and satisfying.

Ingredients:
Roasted baby red and yellow beets, sliced in half and still warm from the oven (see enclosed recipe)
2-3 cups Mesclun greens, washed and dried
½ cup F&L rosemary pecans
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 small clove garlic, crushed
Fresh ground pepper

Method:
1. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.

2. To assemble the salad: Arrange the greens on a large platter and then top with beet slices. Top with roasted pecans, then drizzle with the vinaigrette. Top with additional ground pepper to taste.

Shelled Pea Salad with Balsamic Vinaigrette

This bright salad is beautifully balanced by fresh mint and Marcona almonds.

Ingredients:
2 cups freshly-shelled peas, blanched until just tender
2 cups mixed greens, such as microgreens and arugula, washed
¼ cup fresh mint leaves, chopped
¼ cup toasted Marcona almonds

For vinaigrette:
1 large garlic clove, minced
3 tablespoons balsamic vinegar
½ cup olive oil
Fresh ground pepper

Method:
1. In a small bowl, whisk together the vinaigrette ingredients until the oil and vinegar are emulsified. Set aside.

2. On a large serving platter, arrange the greens and the peas, tossing gently to combine. Drizzle with the vinaigrette, toss to coat and then garnish with the fresh mint and Marcona almonds. Season to taste with additional fresh ground pepper, as desired.

Smoked Blue Cheese & Pear Salad with Arugula Greens

Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.

Ingredients:
4-6 cups arugula greens
1 Asian pear, cored and thinly sliced
½ cup smoked blue cheese, crumbled
¾ cup olive oil
¼ cup balsamic vinegar
1 clove garlic, crushed
Sea salt and fresh ground pepper

Method:

1. In a small bowl, whisk together olive oil, balsamic vinegar and garlic until well combined. Season to taste with salt and ground pepper.

2. In a large serving bowl, combine arugula greens and pearl slices. Toss with about half of the vinaigrette, adding more to taste as desired. Crumble blue cheese over top and serve.

Pink Radicchio Salad with Red Pears

This winter salad is incredibly crisp and colorful.

Ingredients:
1 head pink Rosalba radicchio, halved, cored, and cut into 1 1/2-inch-wide strips
1 red D’Anjou pear, cored and thinly sliced

For dressing:
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 clove garlic, crushed
Fresh ground pepper

Method:
1. Place the radicchio in a large bowl.

2. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.

3. Drizzle about half of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with the pear slices. Add more fresh ground pepper over if needed.

Variations: Feel free toss in a few handfuls of arugula, toasted pecans and even crumbled blue cheese into this salad to make it a main course dish.

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