Ingredients

• Roquefort White Beer Dressing:

  • 4 oz (125 g) Roquefort cheese
  • 1/2 cup (125 mL) mayonnaise
  • 1/2 cup (125 mL) Belgian white beer
  • 1/2 cup (125 mL) 14 per cent sour cream
  • 1/4 cup (60 mL) chives
  • 1 tbsp (15 mL) lemon juice, fresh
  • 1 tbsp (15 mL) Worchester sauce
  • 1 tsp (5 mL) Tabasco Sauce

• Salad:

  • 2 bunches arugula
  • 1 head Boston leaf lettuce
  • 1 head frisée
  • 1 1/2 cup (375 mL) Roquefort dressing
  • 1 fennel bulb, thinly sliced
  • 2 pears, sliced into thin wedges
  • 1/2 cup (125 mL) candied walnuts
  • 2 tbsp (30 mL) chervil, freshly chopped

Directions

Roquefort White Beer Dressing:
Whip the cheese and mayonnaise together until cheese is incorporated into mayo (you may leave it a little chunky if that is your preference). Stir in remaining ingredients and mix thoroughly. Place in a fridge and allow to thicken for at least 8 hours. Yield: 2 1/2 cups (625 mL)

Salad:
Place the greens in a bowl and toss with a salad dressing.

To Assemble:
Arrange the salad on each plate.
Scatter the fennel, pears and walnuts around randomly
over lettuce and garnish with chervil. Serve immediately.

Serves 8

Credit: Recipe courtesy of Brian Morin, beerbistro, 18 King Street East, Toronto

Ingredients

• Olive Vinaigrette:

  • 2 shallots, diced
  • 2 tbsp (30 mL) diced red bell pepper
  • 1/4 cup (60 mL) chopped Niçoise olives
  • 1 tsp (5 mL) minced garlic
  • 1/2 tsp (2 mL) ground cardamom
  • 1 tsp (5 mL) toasted fennel seed
  • 1/2 cup (125 mL) honey
  • Juice of 1 lemon
  • 1/4 cup (60 mL) Champagne vinegar
  • 1/4 cup (60 mL) olive oil

• Salad:

  • 2 yellow potatoes, diced
  • 1 lb (500 g) baby green beans
  • 2 lb (1 kg) fresh sushi-grade ahi tuna
  • 2 heads butter leaf lettuce
  • 1 basket cherry tomatoes, halved
  • 1 cup (250 mL) Niçoise olives
  • 3/4 cup (175 mL) Olive Vinaigrette
  • 2 hard-boiled eggs, finely chopped

Directions

Olive Vinaigrette:
Combine all ingredients in a mixing bowl and whisk until incorporated. Set aside.

Salad:
Parboil potatoes and green beans in salted water. When tender, shock in ice water and dry. Trim tuna of all bloodline and cut into 10 equal portions. Preheat a barbecue or skillet set over medium-high heat; grill or sear tuna to rare and reserve. Line plates with butter leaf lettuce. Toss beans, potatoes, tomatoes and olives in vinaigrette and place on top of butter leaf. Place cooked tuna on top of salad and garnish with chopped egg.

Serves 10

Ingredients

• Granny Smith Apple Vinaigrette:

  • 2 Granny Smith apples, cored
  • 1/4 cup (60 mL) white onion chopped
  • 1/2 cup (125 mL) apple juice
  • 1 1/2 tbsp (22 mL) white sugar
  • 1 tbsp (15 mL) apple cider vinegar
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1 cup (250 mL) canola oil
  • Candied Pecans:
  • 1/4 cup (60 mL) brown sugar, packed
  • 1 tbsp (15 mL) extra virgin olive oil
  • 1 tbsp (15 mL) balsamic vinegar
  • 1 tbsp (15 mL) butter
  • 1 cup (250 mL) pecan halves
  • Nonstick vegetable oil spray

• Salad:

  • 6 oz (175 g) organic baby greens
  • 3 oz (90 g) dried figs, sliced in half
  • 3 oz (90 g) blue cheese, crumbled

Directions

Granny Smith Apple Vinaigrette:
Combine all ingredients, except oil, in a food processor or blender and purée. Slowly drizzle oil into mixture while processing until fully incorporated. Check seasoning and store in refrigerator until ready to use.

Candied Pecans:
In a heavy-bottomed skillet set over medium heat, combine sugar, oil, vinegar and butter; cook until sugar melts and syrup bubbles, approximately 3 minutes. Stir in pecans. Continue mixing until nuts are evenly coated and slightly toasted, approximately 8 minutes. Remove from heat and turn nuts out onto a cookie sheet coated with nonstick spray. Using a fork, separate nuts and let cool.

Salad:
In a large bowl, combine greens, figs and blue cheese.

To Assemble:
Toss salad with 3/4 cup (175 mL) Granny Smith Apple Vinaigrette. Place equals amount of salad in the centre of each of 4 plates. Top with 5 Candied Pecans and serve immediately.

Serves 2

Credit: Recipe courtesy of Fude

Ingredients

• Lemon & Orange Oil

  • 1 lemon
  • 1 navel orange
  • 1/2 cup (125 mL) extra-virgin olive oil

• Calabrese Salad

  • Baby arugula
  • 2 large ripe tomatoes
  • 1 container bocconcini
  • 8 fresh basil leaves
  • 1 tsp (20 mL) good quality balsamic vinegar
  • Freshly cracked black pepper
  • Sea salt

Directions

Lemon & Orange Oil:
Using a vegetable peeler, remove wide strips of zest from the lemon and orange. Heat oil in a saucepan set over low heat. Add zest to oil and cook for 2 minutes, then remove pan from heat. Leave the zest in the oil to steep for 1 hour. Strain oil into a clean bottle with a resealable lid.

Calabrese Salad:
Place a small handful of baby arugula in the centre of each of 4 plates. Slice tomatoes and cheese into equally thick slices, roughly 1/4 inch thick. Arrange tomato, cheese and basil in an overlapping fashion on the plate; repeat. Drizzle with balsamic and 1 tsp (5 mL) of Lemon & Orange Oil. Season with salt and pepper. Repeat with remaining ingredients then serve immediately.

Serves 2

Credit: Miles Tatcher

Ingredients

• 4 Roma tomatoes, sliced into 1/2″ (1.3 cm) pieces
• 4 thin slices of Provolone
• 1, 2 oz (60 g) piece of Camembert, cut into 4, 1/2 oz (15 g) wedges
• 1 cup (250 mL) aged Cheddar, cubed
• 4 oz (125 g) creamy Greek Feta
• 1/2 cup (125 mL) pomegranate seeds
• 16 fresh basil leaves
• 3/4 cup whole walnuts, toasted
• Juice from 1/2 an orange
• 1 tbsp (15 mL) honey
• 1 tbsp (15 mL) extra virgin olive oil
• Salt and pepper

Directions

In the centre of each of 4 plates, arrange 5 tomato slices in a single layer. Top with slices of Provolone, then with fresh basil leaves. Pile Cheddar, Camembert and Feta on top of basil. Sprinkle with pomegranate seeds and walnuts.

In a separate bowl, mix orange juice, honey and olive oil; season with salt and pepper. Drizzle orange mixture over cheese salad and serve immediately.

Serves 4 as an appetizer.

Credit: Recipe by Brandon Boone

Delicious and healthy too!

Ingredients

• Honey Mustard Vinaigrette:

  • 1/2 cup (125 mL) balsamic vinegar
  • 1/2 cup (125 mL) water
  • 2 tbsp. (30 mL) dried cranberries
  • 8 dried apricots, sliced
  • 2 tsp (10 mL) Dijon mustard
  • 2 tsp (10 mL) honey
  • 1 tbsp (15 mL) olive oil

• Salad:

  • 1 lb (500 g) salmon fillet, cut into 4 equal portions
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 8 cups (2 L) spinach leaves, stems removed and washed
  • 2 cups (500 mL) sliced yellow peppers
  • 2 cups (500 mL) sliced red peppers
  • 3 tbsp (45 mL) chopped toasted pecans

Directions

Honey Mustard Vinaigrette:
Preheat oven to 425 F (220 C).

In a small saucepan, combine balsamic vinegar, water, cranberries and apricots. Set pan over medium-high heat and bring to a boil. Simmer for 5 minutes. Strain and reserve liquid and fruits. Combine liquid with mustard, honey and oil. Set aside.

Salad:
Lightly coat a baking sheet with cooking spray. Season salmon fillets with salt and pepper; transfer to the prepared baking sheet. Bake for 5 to 7 minutes, until fork-tender.

To Assemble:
Divide spinach among 4 plates. Top with yellow and red peppers. Place a cooked salmon fillet on top of each salad and sprinkle with toasted pecans. Drizzle dressing over and add some of the reserved fruit.

Serves 4

Ingredients

• 1 cup (250 mL) white sugar
• 1 cup (250 mL) water
• 1 bunch of mint, washed

• Deep-Fried Pecans

  • 2 cups (500 mL) whole pecans
  • Canola oil
  • Icing sugar

• Fruit Salad

  • 2 cups (500 mL) blueberries
  • 2 cups (500 mL) strawberries
  • 2 Granny Smith apples, cored and cut into chunks
  • 2 cups (500 mL) chopped fresh pineapple
  • 2 cups (500 mL) seedless red grapes

Directions

Mint Syrup:
In a small saucepot, combine water and sugar, mixing well. Add mint and bring to a boil; turn off heat and let sit for 10 minutes, stirring occasionally. Strain through a sieve and let syrup cool.

Deep-Fried Pecans:
Fill a large pot 1/3 of the way with canola oil and, using a candy thermometer, bring oil to 350 F (180 C). While the oil heats up, place pecans in a bowl and cover with water; let seep for 5 minutes. Drain pecans. Toss pecans with icing sugar until evenly coated. Deep fry pecans in batches until crispy, about 3 minutes each batch. Place pecans on paper towels to absorb excess oil then transfer to a large bowl, after seasoning them lightly with kosher salt.

Fruit Salad:
In a large bowl, combine all fruit and enough mint syrup to coat. Divide evenly among 4 bowls and top with pecans. Serve immediately.

Serves 4

Credit: Brandon Boone

Ingredients

• 6 cups (1.5 L) baby romaine leaves
• 1 each, navel orange, blood orange,
• mandarin orange, tangerine
• 1/2 cup (125 mL) juice from
• the fruit
• 1 ruby grapefruit
• 1/2 red onion, thinly sliced
• 1/2 cup (125 mL) whole toasted
• almonds, coarsely chopped
• 1 cup (250 mL) bean sprouts

• Poppy Seed Vinaigrette:

  • Pinch of salt
  • 1/2 cup (125 mL) citrus juice
  • 1 tbsp (15 mL) raspberry vinegar
  • 1/2 cup (125 mL) extra virgin
  • olive oil
  • 1 tsp (5 mL) honey
  • 1 tsp (5 mL) cayenne
  • 2 tsp (10 mL) poppy seeds
  • Fresh ground pepper

Directions

Peel, pith and section fruit. Arrange on bed of baby romaine and red onion. Sprinkle with almonds. Top with sprouts.

Poppy Seed Vinaigrette:
Whisk salt with citrus juice and vinegar. Slowly add olive oil. Stir in honey, cayenne and poppy seeds.

To Assemble:
Just before serving, pour dressing on salad and toss lightly. Add a grind of pepper to finish.

Serves 4

Credit: Laurie Hoogstraten

Ingredients

• Balsamic Vinegar & Dijon Dressing:

  • 3 tbsp (45 mL) extra virgin olive oil
  • 1 1/2 tbsp (22 mL) balsamic vinegar
  • 1 tsp (5 mL) honey
  • 1/2 tsp (2 mL) of dijon mustard
  • 1 clove of garlic, minced
  • 1/2 tsp (2 mL) dried oregano
  • Salt and pepper to taste

• Pear, Yellow Tomato & Spinach Salad:

  • 5 oz (180 g) baby spinach leaves, washed and trimmed
  • 1 hard-boiled egg
  • Pinch of paprika
  • 1 Anjou pear, thinly sliced
  • 1 yellow tomato, quartered
  • 1 purple onion, thinly sliced
  • Salt and pepper to taste

Directions

Balsamic Vinegar & Dijon Dressing:
Combine all ingredients, except salt and pepper, in a mixing bowl. Whisk together and season with salt and pepper to taste.

Pear, Yellow Tomato & Spinach Salad:
Place a handful of spinach leaves on a plate. Remove yolk from hard-boiled egg; dice white of egg and place in a single line on top of spinach; crumble yolk on top of the white; sprinkle paprika on top of egg. Arrange pear slices, tomato wedges and onion on spinach. Drizzle Balsamic Vinegar & Dijon dressing on top of salad and season with salt and pepper.

Serves 2

Ingredients

• 1 tbsp (15 mL) cilantro leaves
• 2 tbsp (30 mL) onion
• 1 jalapeño, stemmed and roughly chopped
• 3 ripe avocados, peeled, seeded and roughly diced
• 1/4 cup (60 mL) ripe tomato, seeded and chopped
• 1 cup (250 mL) fresh peaches, peeled and diced
• Sea salt

Directions

Combine cilantro, onion and jalapeño in a food processor and process until a paste forms. Place the paste into a dish and fold in avocados, tomato and peaches. Season with sea salt and mix together well.
Serve immediately.

Serves 2 Cups

Credit: Brandon Boone