Cherry Salad with Warm Goat Cheese

2 tbsp almond oil or olive oil
2 tbsp finely chopped shallots
2 tbsp fresh chopped terragon
1 tbsp fresh lemon juice
3/4 tsp freshly grated lemon peel
3/4 cup sliced almonds
1 large egg
1 tbsp water
11oz goat cheese, molded into soft rounds
6 cups baby spinach or salad mix
1 cup halved pitted cherries (about 7oz whole cherries)
1/2 cup fresh fennel bulb

Preheat oven to 475 degrees. Whisk first 5 ingredients in a small bowl. Season dressing generously with salt and pepper.

Spread almonds on plate. Whisk egg and 1 tbsp water, sprinkle with freshly ground pepper. Turn cheese rounds in egg mixture, then coat with sliced almonds, covering on all sides. Place on rimmed baking sheet. Bake goat cheese rounds until warm but not soft, about 10 minutes.

Combine greens, cherries and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Top each salad with goat cheese and serve.

Snap Pea Salad

2 cups torn romaine lettuce

1 1/2 cups thnly sliced bok choy leaves and stems

1 1/2 cups sugar snap peas, stringed

1/2 cup thinly sliced red onion

1/2 cup feta or blue cheese, crumbled (or our goat cheese!)

1/3 cup olive oil

3 tbsp white wine vinegar

1 tbsp lemon juice

1/4 tsp hot pepper sauce

1/4 tsp salt



1. Place lettuce, bok choy, peas, onion, and cheese in a large bowl. Toss to mix

2. Place oil, vinegar, juice, pepper sauce, and salt in a jar with tight-fitting lid. Shake well.

3. Pour dressing over salad. Toss and serve immediately

Mexican Chopped Salad with Honey-Lime Dresssing

From SELF, July 2003

Salad:
2 1/2 cups chopped romaine lettuce
1 can (15oz) black beans, rinsed and well drained
3/4 cup chopped, seeded tomato
3/4 cup chopped, peeled jicama (try kohlrabi)
3/4 fresh corn kernals, uncooked (or frozen or canned)
3/4 cup thnly sliced radishes
half a rip avacado, diced
1 red bell pepper, chopped
1/4 cup crumbled feta cheese (or our goat cheese!)

Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeno pepper (use canned for less heat)

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.