Arugula, Goat Cheese, and Pistachio Salad with Pomegranate Vinaigrette

Serves 4-6 as a side.

Vinaigrette:

½ small shallot, finely minced

1-3 tablespoons pomegranate molasses, to taste

2 tablespoons apple cider vinegar

½ tablespoon sugar

Salt and pepper to taste

1/3 cup extra virgin olive oil

Salad:

4 cups arugula, lightly packed

4 cups spring mix or torn romaine

2 ripe pears, chopped into small pieces

1/3 cup dried cranberries or pomegranate seeds

1/3 cup pistachios, toasted and coarsely chopped

1/3 cup fresh goat cheese

In a small bowl, combine the shallot, pomegranate molasses, vinegar, sugar, salt and pepper, and whisk until combined. Slowly whisk in olive oil until emulsified.

In a large bowl, combine lettuces, pears, cranberries, pistachios, and goat cheese, reserving some of the goat cheese, cranberries, and pistachios for the top of the salad. Gently toss to combine.

Drizzle about ½ of the prepared vinaigrette over the salad. Gently toss. If salad looks dry, add more vinaigrette in small increments. Do not overdress. Sprinkle with reserved goat cheese, cranberries, and pistachios, and serve. 

Caffe Niche's Quinoa Salad

1 cup quinoa, rinsed well

2 cups water

2 tablespoons olive oil

1 clove garlic, minced

½ cup roasted tomatoes, roughly chopped

2/3 cup caramelized onions, roughly chopped

2 cups very loosely packed arugula

2 Tablespoons lemon juice

1 Tablespoon sugar

Salt and pepper to taste

Add quinoa and water to a pot and bring to a boil over high heat. Lower temperate, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes. Uncover, fluff with a fork, and set aside.

Heat olive oil in a medium saucepan over medium to medium high heat. Once hot, add garlic, and cook for 1-2 minutes until tender. Add tomatoes and onions, and cook for about 3 minutes, until warmed through. Add in cooked quinoa, stir to incorporate, and cook for another 2 minutes. Add in arugula, and cook, stirring, until just wilted. Remove from heat. Season with lemon juice, sugar, salt and pepper. Serve warm. 

Pear Salad

Serves 6.

Vinaigrette:

2 tablespoons Champagne vinegar

3 tablespoons honey

1 tablespoon fresh lemon juice

Salt and pepper

5 tablespoons olive oil

Salad:

1 cup slivered almonds

1/3 cup sugar

1 to 1 ½ 5-oz packages mixed baby greens

3-4 green D’Anjou pears, ripe but still crisp

6-8 slices thick cut bacon, cooked and crumbled

1 cup shaved fresh Parmesan cheese

Whisk together vinegar, honey, lemon juice, and salt and pepper to taste. Add oil in a slow stream, whisking to combine.

Add almonds and sugar to a medium pan over medium-high heat. Let sugar begin to melt, stirring almonds to coat. Continue to cook until sugar is melted and just barely begins to caramelize. Remove from heat, and dump almonds onto a silicone mat to cool.

Core pears and cut lengthwise in halve. Cut halves into thin slices. Add pear slices, cooled sugared almonds, bacon crumbles, and parmesan cheese to lettuce mix. Pour about half the vinaigrette over salad, mixing well to coat, then continue to add additional vinaigrette to taste.

Spinach and Feta Pasta Salad

Serves 4.

8 ounces spiral shaped pasta

½ cup pine nuts (can also substitute chopped walnuts)

½ cup crumbled feta cheese

1 ½ cups chopped baby spinach

1 ½ tablespoons walnut or olive oil

1 ½ tablespoons red wine vinegar

1 clove garlic, minced

1 teaspoon minced shallots

1/3 teaspoon Dijon mustard

Salt and pepper

Cook the pasta until al dente. Drain and then rinse under cold water. Set aside.

Toast nuts in a dry sauté pan over moderate heat until fragrant and beginning to brown, about 3 minutes or so. Set aside.

In a large bowl, toss together cooked pasta, toasted nuts, feta, and spinach.

In a small bowl, whisk together oil, vinegar, garlic, shallots, mustard, and salt and pepper to taste. Pour dressing over pasta salad and mix well. Serve cold.

Black Bean Salad with Pineapple

Serves 6-8.

2 cans black beans, drained and rinsed, about 30 ounces

1 (15-ounce) can corn, drained

2 Roma tomatoes, diced

1/4 cup diced pineapple

1 tablespoon chopped cilantro leaves

1 jalapeno, seeded and minced

4 tablespoons red wine vinegar

Juice of 1/2 lime

3 tablespoons honey

1/8 teaspoon cumin

Salt and Pepper to taste

In a medium bowl, mix black beans, corn, tomatoes, pineapple, cilantro, and jalapeno.  Set aside.

In a small bowl, whisk together vinegar, lime, honey, cumin, salt, and pepper. Pour dressing over salad and mix well. Refrigerate for 1 hour.

Strawberry and Spinach Salad

Salad:

1 bunch of baby spinach

½ to 1 pint sliced fresh strawberries

½ cup feta

½ cup sugared pecans

Toss all ingredients in a large salad bowl.

Dressing:

¾ cup olive oil

¼ cup raspberry balsamic vinegar

1 Tablespoons minced shallots

1-2 teaspoons sugar, to taste

Salt and pepper to taste

Whisk together all ingredients. Pour dressing over salad.