Sunny Citrus Salad
Suggested Wine : Menage A Trois
Serves 4
1 small bunch arugula,
separated and stems
removed (or use spinach)
2 heads endive, leaves
separated and cores removed
2 navel oranges, peeled and
segmented
1 avocado (preferably Hass)
peeled, pit removed and
quartered, cut into thin
fan slices
2 ounces Jarlsberg or
Jarlsberg Lite cheese,
julienned
1⁄2 cup walnuts, coarsely
chopped
Arrange equal amounts of
arugula and endive in pattern
across top of each plate. Place
avocado fan on opposite side.
Arrange citrus sections on
either side of avocado. Top with
cheese and walnuts.
Serve with Vinaigrette: In
bowl, whisk together 2 tablespoons
each canola oil and
orange juice, 2 teaspoonsminced
red onion, 1⁄8 teaspoon each black
pepper and dried basil.
New Potato-Cheese Salad
Serves 4
1 pound small newpotatoes,
cooked, cooled and quartered
1 tablespoon minced red
onion
1 tablespoon red wine
vinegar
11⁄2 pounds mixed mushrooms,
cleaned and sliced
2 tablespoons olive oil
2 tablespoons fresh snipped
chives
2 tablespoons fresh lemon
juice
1⁄2 cup shredded Jarlsberg or
Jarlsberg Lite cheese
1⁄2 cup coarsely chopped
walnuts
In large mixing bowl, toss
potatoes with onion and vinegar.
In skillet, sauté mushrooms
in oil over medium heat
until tender, about 2 minutes.
Add chives and saute for 1
minute more. Stir in lemon
juice. Divide potatoes between
four plates and top with equal
amounts mushroom mixture,
cheese and walnuts. Serve
warm or at room temperature.
