In a large bowl, gently toss peaches, arugula and pecans together. Top with crumbled goat cheese.
For the dressing, whisk together all ingredients. Season to taste.
When ready to serve, drizzle dressing over salad.
To make the dressing, combine mayonnaise, 1/2 the blue cheese, cream and lemon juice. Season. Set aside.
Bring a large saucepan of water to a boil. Reduce heat to low. Add chicken and simmer very gently for 8-10 mins. Remove from heat. Let rest in water for 5 mins. Remove chicken from water. Let cool then slice.
In a salad bowl, toss fennel, lettuce, pears, walnuts and dill together. Add dressing and toss to combine.
Serve salad topped with chicken and remaining blue cheese.
Place squash in a microwave-safe bowl with a little water. Cover with plastic wrap. Microwave on HIGH (100% power) for 3-4 mins, until just tender. Drain well. Mash roughly. Let cool.
In a large bowl, combine ricotta, eggs, flour, Parmesan and mint. Mix in squash. Season.
Heat oil in a deep, heavy-bottomed saucepan over medium heat. Working in 4 batches, drop tablespoonfuls of mixture into oil. Cook for 3-4 mins each, turning often, until golden and cooked through. Drain on paper towels.
Serve with arugula and pear salad.
feathery tops, and any bruised outer stalks from the fennel bulb. Halve
ollowing packet instructions. Drain well and return to pan.
Heat
owl. Season with salt and pepper and set aside to marinate.
In a mortar or spice grinder, coarsely grind the fennel seeds. In a small bowl, whisk the ground fennel with the red wine vinegar and Dijon mustard; season with salt and pepper.
Gradually add the olive oil, whisking until the dressing is emulsified. In a bowl, toss the lettuce with the arugula and mint.
Add the dressing and season with salt and pepper. Toss well and serve.
e lamb with olive oil and season on both sides.
ater for 3 minutes. Drain and cool.
2. In a
spread on a baking sheet and place in the refrigerator to
uice, 1/2 tsp salt, and 1/2 tsp pepper in
Heat walnut oil in a large frying pan. Cook walnuts over medium heat for 1 min, until lightly toasted. Drain on paper towels.
Toss warm nuts with watercress, wild arugula and orange segments.
Whisk balsamic vinegar into remaining walnut oil in pan. Drizzle over salad just before serving.
whisk together olive oil, vinegar and orange juice. Season to taste
drain. Process with remaining ingredients and 1/4 cup water until
br>Add the sliced shallots and stir frequently for about 6
Toss arugula and cilantro together in a large salad bowl. Drizzle arugula mixture with lemon juice, olive oil, and balsamic vinegar. Sprinkle with red pepper flakes and black pepper; toss salad again. If desired, add more lemon juice, olive oil, balsamic vinegar, red pepper flakes, and black pepper to taste.
Sprinkle salad with Parmesan cheese shavings and toss again to serve.
Cook pasta in boiling salted water for 10-12 mins, until tender. Drain.
Meanwhile, heat olive oil in frying pan over medium-high heat. Cook chorizo for 5 mins, until browned on all sides. Add garlic, lemon zest and chili flakes. Cook for 1 min. Add pasta and arugula and toss to combine.
Distribute between serving plates and top with shaved pecorino.
Place the arugula and spinach leaves in a salad bowl.
Chop the cilantro and parsley and sprinkle them on the top.
In a small bowl,combine the garlic, olive oil, vinegar, paprika, cayenne pepper and salt. Taste and adjust seasonings.
Pour the dressing onto the salad and serve immediately.
In a medium saucepan cook peas, covered, in a small amount of boiling salted water for 3 minutes. Drain and cool.
Arrange peas, green onions, arugula and Swiss chard in rows on a large platter or in a serving bowl.
In a screw-top jar combine the raspberry vinegar and salad oil. Cover and shake well.
Drizzle over salad. Store any leftover dressing in the refrigerator.
First make the dressing.
whisk together oil and vinegars.
Stir in basil,oregano,salt and pepper.
Wash trim and dry the arugula.
Put the arugula and salami in large bowl and toss together with half the dressing.
Divide the mixture equally into 4 serving plates.
Sprinkle equal amounts of cheese on each salad, drizzle remaining dressing over each, and serve.