Ingredients

For the shrimp:

• 3/4 cup dry white wine
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• Salt
• 1/2 lemon, juiced
• 1/2 cup olive oil
• 1 pound (U-15) jumbo shrimp, peeled and deveined
• 1/4 pound thin prosciutto slices, cut into 1 or 2-inch strips (depending on the size of the shrimp)
• 10 (8-inch) skewers, soaked in warm water

For the salad:

• 1/2 cup red wine vinegar
• 2 tablespoons sugar
• 1/4 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup water
• 1 medium red onion, thinly sliced
• 1 cup balsamic vinegar, plus 2 tablespoons
• 1/4 cup olive oil
• 1 pound baby arugula

Directions

This is my version of one of my favorite salads from the Sweetwater Tavern in Northern Virginia. The secrete to plump cranberries and dates is to soak them. I like to put them in a bowl and cover them with water for about 30 minutes.   If you want really amazing flavor soak them in white wine.  Drain well before adding them to your salad.

Ingredients:
1 Rotisserie Chicken
4 cups mixed greens
1 cup fresh corn off the cob
1 cup tomato, diced
1/2 cup dried cranberries
1/2 cup dates
1/4 cup pine nuts
4 oz. goat cheese

Champagne Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup Champagne vinegar
2 tablespoons Dijon mustard
2 teaspoons honey
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions:
Chop the chicken, mixed greens, tomatoes and dates into bite size pieces. Add corn. pine nuts and cranberries. Crumble your goat cheese over the salad and drizzle with the Champagne Vinaigrette.

Ingredients – Creamy Cider Vinaigrette:
1/2 cup mayonnaise
1/4 cup sour cream or 1/4 cup buttermilk
1/4 cup olive oil
1/4 cup cider vinegar
1 tsp dry mustard
1 clove garlic, minced

Celery Slaw:
2 lbs large shrimp, peeled & deveined
3 tbsp olive oil
1 tsp Spanish paprika
sea salt and fresh ground black pepper
1/4 lb bacon slices, cooked and crumbled
1/2 head cabbage, shredded
5 celery stalks, thinly sliced
6 green onions, chopped
1 bunch red radishes, thinly sliced
1/2 cup fresh cilantro, chopped
1/3 cup blue cheese

Directions:
To make the vinaigrette, combine the mayo, sour cream, olive oil, vinegar , mustard and garlic in a food processor or blender and process until smooth. Set aside. You can make this up to a day in advance, covered and refrigerated. Bring to room temperature before serving.

In a large bowl, toss together shrimp, olive oil, paprika and a little salt and pepper. Preheat a large pan over medium-high heat. Saute until they turn pink and are opaque throughout, about 3 minutes. Remove from pan and set aside to cool.

To assemble the slaw, add the cabbage, celery, green onions, radishes, cilantro and vinaigrette to the shrimp in a large bowl. Toss to coat all the ingredients evenly. Season to taste with salt and pepper.

Transfer to a large serving platter. Sprinkle with bacon and blue cheese.

Ingredients:
1 large artichoke
lemon, halved
spring mix greens
1 1/2 teaspoons mild extra-virgin olive oil plus additional for drizzling
1 teaspoon chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 wedge Parmigiano-Reggiano for curls

Directions:
Cut off artichoke stem and discard. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.

Cut remaining leaves flush with top of artichoke bottom with a sharp knife, then pull out purple leaves and scoop out fuzzy choke with melon-ball cutter. Rub cut surfaces with a lemon half. Trim remaining dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with same lemon half.

Shave artichoke as thinly as possible with slicer and toss immediately with lemon juice. Toss mixed spring greens with artichokes, lemon juice, olive oil, parsley, salt, and pepper.

Shave a few pieces of cheese on top of salads with slicer or a vegetable peeler, then finish with another drizzle with olive oil.

Ingredients:
1 1/2 cups orzo
2 1/2 cups vegetable stock
2 small zucchini
16 black olives
1/4 cup sliced almonds
4 tbsp olive oil
1 tbsp lemon juice
1 tbsp chopped cilantro
1 tbsp chopped parsley
a pinch of ground cumin
a pinch of cayenne pepper

Directions:
Cook orzo in vegetable stock until al dente. Drain any remaining stock. Meanwhile, trim zucchini and slice into long julienne strips. Pit and half olives. Carefully mix zucchini, olives and almonds into the orzo. Whisk the olive oil, lemon juice, cumin, and cayenne in a bowl. Stir into the salad and toss gently.

Ingredients:
1 Cup Fresh Strawberries
2 Tbsp. Balsamic Vinegar
1 Tbsp. Olive Oil
1 tsp. Honey
2 Tbsp. Chopped Pistachio Nuts
1 4 oz. log goat cheese
4 Cups Arugula Leaves
1 cup mixed blackberries, blueberries and strawberries

Directions:
For the dressing: in blender combine 3/4 cup of strawberries, vinegar, oil, and honey. Blend until smooth. Set aside.

Spread the chopped pistachio nuts on cutting board. Roll goat cheese in nuts untill well coated. Slice cheese crosswise into 8 pieces and then slice again for 16 pieces.  Sprinkle any crumbled pieces over the salad along with any left over pistachios.

On large platter combine arugual and remaining berries. Top with goat cheese and drissle dressing over top.