Entree Caprese Salad Burrata, Arugula, heirloom tomatoes, shallot, basil, Balsamic vinaigrette,  Strawberries, mango, avocado, red onion, Poppyseed Vinaigrette Hearty Chop  Mixed greens, corn, carrot, tomatoes, bacon, shallot, croutons, boiled eggs Creamy garlic vinaigrette create vinaigrette dressing: 3:1 ratio of oil to vinegar oils: evoo vinegars: red wine, white wine, balsamic, apple cider salt, pepper, herbs, spices extras: lemon juice, lime juice, mustard, sugar/honey/agave, greek yogurt, shallot, garlic _______________________ Burrata Caprese Salad with Balsamic Vinaigrette Salad Ingredients: 5 cups arugula 1 cup cherry tomatoes, sliced 1 english cucumber, sliced 1 shallot, sliced finely 2 tbsp basil, chiffonade 2 large Burrata, split open 3 slices of hearty bread, grilled into croutons Balsamic Vinaigrette Makes about 1/3 cup: 3 tbsp extra virgin olive oil 1 tbsp balsamic vinegar 1 tbsp shallot, minced 1 tsp dijon kosher salt fresh black pepper _______________________ Hearty Chop Salad with Creamy Garlic Vinaigrette 4 cups mixed greens 4 slices bacon, fried and crumbled 4 eggs, boiled and sliced 3 green onions, sliced 1 tablespoon mint, julienned 3 small tomatoes, quartered 1 carrot, sliced 2 oz cheddar, cubed croutons Creamy Garlic Vinaigrette Makes about 1/3 cup 1/4 cup cultured buttermilk 1 tablespoon Greek yogurt 1 tablespoon red wine vinegar 2 garlic cloves, minced 2 green onions, diced Kosher salt Black pepper in a mill. _______________________ Fruit & Spinach Salad with Lemon-Poppyseed Vinaigrette Salad Ingredients: 4 cups spinach 1 avocado, sliced 1 mango, sliced 1 cup strawberries, sliced 1/2 red onion, sliced Lemon-Poppyseed Vinaigrette Makes about 1/3 cup: 3 tbsp extra virgin olive oil 1 tbsp champagne vinegar 2 tbsp lemon juice 1 tsp poppy seeds 1/2 tsp dry mustard 1 tbsp honey 1/8 tsp kosher salt 1/8 tsp fresh black pepper 1 tbsp shallot, minced _______________________ DIRECTIONS:1. Grill the bread slices until toasted, and then cut into cubes.2. Prepare asparagus, by slicing into 1” pieces. Drizzle with olive oil and a pinch of kosher salt and fresh pepper. Roast in a single layer on a baking sheet for 3 minutes, until just tender. Microwave peas for a minute, until just cooked. Let cool.3. Make vinaigrette by whisking all ingredients together.4. Mix salad together. Add arugula, sliced radishes, roasted asparagus, peas and vinaigrette and toss together with goat cheese, mint and grilled bread.5. Garnish with lemon zest.