Serves 8-10 people


For the Salad

Salad greens (butter lettuce, arugula, etc.), washed and dried
Refer to menu for seasonal fruit and vegetables: tomatoes, beets, peaches, corn, herbs, etc.
Garnish with cheese, toasted nuts or herbs
Grilled baguette drizzled with olive oil

For the Sherry Vinaigrette

3 tablespoons sherry vinegar
Zest and juice of 1 seville orange
1 tablespoon dijon mustard
½ cup extra virgin olive oil
Salt and pepper, to taste

For the Lemon Dressing

1/2 cup creme fraiche
¼ cup fresh squeezed lemon juice
1/2 teaspoon lemon zest
1 bn chives, finely chopped
1 tablespoon dill, finely chopped
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper


For the Salad

Wash and dry leafy greens. Grill/roast/shave seasonal vegetables to best showcase them, season with salt and pepper, dress, plate and garnish.a

For the Vinaigrette

In a blender, add the vinegar, mustard, orange juice and zest and blend until smooth.
While blending, slowly drizzle in the olive oil until emulsified. Season with salt and pepper

For the Lemon Dressing

In a small bowl, whisk together creme fraiche, lemon juice, lemon zest, herbs, salt and pepper.

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