Baby Greens with a Warm Gorgonzola Dressing

INGREDIENTS

4 slices bacon
3/4 cup olive oil
1/3 cup red wine vinegar
1/4 cup white sugar
1 teaspoon salt
1 clove garlic, minced
2 ounces crumbled Gorgonzola cheese
6 cups mixed baby greens
2 tablespoons toasted sliced almonds

DIRECTIONS

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.

Combine the olive oil, red wine vinegar, white sugar, salt, garlic and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.

Toss the baby greens, almonds and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.

Recipe created by: AllRecipes

Baby Lettuces with Feta, Strawberries and Almonds

INGREDIENTS

2 teaspoons Dijon mustard
1 teaspoon honey
1 small shallot, minced
2 tablespoons red wine vinegar, preferably Banyuls
1/3 cup extra virgin olive oil
Salt
Freshly ground pepper
12 cups packed assorted baby lettuces (about 6 ounces)
1 quart strawberries, hulled—small berries halved, large ones quartered
4 ounces feta (preferably French), crumbled (1 cup)
1 cup smoked almonds, chopped

DIRECTIONS

In a small bowl, stir together the mustard, honey, shallot and vinegar. Stir in the olive oil and season with salt and pepper.
Put the lettuces in a large bowl. Add the strawberries, feta and almonds. Drizzle the dressing over the salad, toss well and serve.

Serves 8.

Recipe created by: FoodandWine.com

Auntie Bubba’s Vinaigrette

INGREDIENTS

1/2 cup extra virgin olive oil
1/4 cup rice vinegar
1 clove garlic
Salt and pepper

DIRECTIONS

Pour olive oil into a small bowl or jar.  With a garlic press, press garlic clove into olive oil, including crushed pieces of garlic in the oil as well. Add rice vinegar. Whisk all ingredients together, it will thicken slightly. Add salt and pepper to taste.

Drizzle over your leafy greens, toss greens and ENJOY!

This recipe created by Little Leaf Farms.

Asparagus, Orange & Lentil Salad

INGREDIENTS

1 medium-size fennel bulb
2 large oranges, peeled and sliced
1/4 teaspoon freshly ground pepper
1 1/2 teaspoons kosher salt, divided
2 pounds fresh asparagus
1 1/2 cups dried pink lentils, rinsed
2 cups coarsely chopped Little Leaf Spring Mix lettuce

Champagne-Shallot Vinaigrette

3 tablespoons Champagne vinegar
1 tablespoon finely chopped shallots
2 teaspoons honey
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup extra virgin olive oil

DIRECTIONS

Rinse fennel thoroughly. Trim and discard root end of bulb. Trim stalks from bulb, and chop fronds to equal 1/4 cup; reserve stalks and remaining fronds for another use. Thinly slice bulb and toss with oranges, pepper and 1/2 tsp. salt. Cover and let stand until ready to use.

Meanwhile, cut asparagus tips into 1 1/2-inch pieces. Cut stalks diagonally into thin slices, discarding tough ends. Bring 3 cups water and 1/2 tsp. salt to a boil in a large saucepan over medium-high heat. Add asparagus and cook 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Pat dry with paper towels.

Bring 3 cups water and remaining 1/2 tsp. salt to a boil in saucepan over medium heat. Add lentils; return to a boil. Reduce heat to low and cook, stirring often; 8 to 10 minutes or until crisp-tender. Drain well and rinse with cold water. Toss lentils with 1/4 cup Champagne-Shallot Vinaigrette.

Combine lettuces, asparagus, fennel mixture and fennel fronds in a large bowl; toss with remaining vinaigrette. Spoon lentils onto a serving platter; top with asparagus mixture.

This recipe is a variation of a Southern Living recipe and Home is Where the Boat is.