Raspberries
Strawberries, sliced
Tangelo, segmented (reserve any juice)
Goat Cheese Balls (Tangelo zest, fresh thyme, dried herbs de provence, snp)
Walnuts, soaked and dry roasted
Mixed Greens

Dressing

Raspberry Couli (cook raspberries with sugar and a dash of water over medium heat until raspberries fall apart. Press through a mesh strainer and add the reamaining ingredients)
Lemon, zest and juice
Tangelo juice
Thyme, chopped
Champagne vin
Evoo
SnP

Ingredients

Red and Yellow Bell Peppers, roasted, skin removed and sliced
Artichokes, cleaned (cut off to 2/3 of leaves and remove tough outer leaves down to yellow)
Prosciutto, crisped in oven and broken into pieces
Tangelo (tangerine can be substituted), segmented and extra juice reserved
Arugula

dressing

Tangelo, juice, reduced by half
Shallots, minced
Agave Nectar
Rice Wine Vin
Evoo
SnP

Notes

Artichokes
After you clean them, boil the hearts whole in salted water with lemon and peppercorns. They are done when a knife barely slides into the center with ease. Remove and shock in an ice bath. Slice in half and remove choke. Then slice into 1/2″ pieces. Toss with salt (depends on how salted your water was) and Tengelo juice.

Ruby Red Grapefruit, segments
Avocado, diced
Fennel, diced
Pepitas, roasted
Pickled Red Bell Pepper and Red Onion, diced (see below)
Mixed Greens
Basil, chiffonade

Dressing
Ruby Red Grapefruit, juice
tt Agave nectar
Rice Wine Vin
Evoo
SnP

Reduced Juice of 1 Grapefruit with agave nectar by 2/3. Cool and whisk in vinaigrette and oil; season.

Pickled Bell Pepper and Red Onion
In a saucepan make a brine with 1 tsp of sugar, 1 tsp salt, 1/4 rice win vin and 2T of water. Heat over medium heat and whisk until salt and sugar is devolved. Add zest and juice of one lime. Pour solution over julienned vegetables. Allow to sit for at least 1 1/2 hrs. Red onions will begin loose their white and become light pink.

Parsley leaves
Celery leaves (from the tops and inner stalks)
Cauliflower, shaved on a Mandolin
Celery stalk, sliced
Fennel, diced
Chives, diced
Lemon, zest

Arugula
Pear (I used bartlett), julienne
Blue Cheese (I used Salemville Amish blue and Gorgonzola)
Walnuts, roasted and chopped

Dressing

Dijon
Lemon juice
Walnut oil
Evoo (optional, use to dilute the walnut oil if too strong)
SnP

Toss first 7 ingredients in a bowl with the dressing, up to an hour before service. Toss in remaining 4 ingredients at time of service. Add more dressing and/or lemon juice if desired.

This is a variation on a recipe I found in Feb 2012 Bon Appetite

Pine Nuts, roasted
Fennel, diced
Orange Bell pepper, diced
Carrot, diced
Broccoli florets, quick blanch and shock
Salami, diced
Manchego, diced
Parsley, chopped
Basil, chiffonade

Dressing

Shallots, diced
Garlic, minced
Lemon Juice
Juniper Balsamic (regular balsamic is fine)
Country Dijon
Evoo
SnP

Spiced Smoked Salmon (optional. This salad is great without the salmon)
Poblano Chili, roasted and diced
Tangerine, segmented, juice reserved
Sugarsnap Peas, sliced
Avocado, diced
Fennel, diced
Red Leaf Lettuce

Dressing

Tangarine Juice and Agave, reduced to syrup
Lime, zest and juice
Champagne Vinegar
Evoo
SnP

Fennel Stalk, sliced
Fennel Fronds, chopped
Avocado, diced
Carrots, shredded
Green Onion, green parts sliced
Romaine, chopped
Spinach

Dressing

Lemon juice and zest
Garlic, minced
Green Onion, white part chopped
Fennel fronds, chopped
Thyme, chopped
Dijon Mustard
EVOO
SnP

Orange, segments
Pomegranate Seeds
Fennel, diced (Put cold water to crisp up and prevent browning)
Mixed Greens

Dressing

Shallots, minced
Orange Juice
Pomegranate Tangerine Vinegar (this is just what I had on hand, use what ever you like; rice wine vin and champagne vin would work well here)
Dijon Musitard
EVOO
SnP

Reduce orange juice, vinegar with shallots by half,  in a pot or pan over medium heat by half. Let cool, then whisk in dijon and oil; season.

Grapefruit segments
Avocado, diced
Pine nuts, roasted
Parsley, chopped
Mint, chopped
Tarragon, chopped
Watercress
Romaine, chopped

Dressing

Lime juice and zest
Agave
Evoo
SnP

Ingredients

Roasted beets, diced
Hazelnuts, roasted and chopped
Persimmon, diced
Clementine, segments
Red Onion and Jalapeño, sliced and pickled in water, sugar, salt, apple cider vin, and rice wine vin
Butter lettuce

Dressing

Lime juice and zest
Orange juice
Passion fruit
Honey
Dijon
EVOO
SnP