Baby mizuna salad with melon and fresh figs-smoky cashews

Mizuna is one of my favorite salad greens: the delicate, lacy leaves are not only beautiful; they also have a mild peppery bite that makes them a wonderful substitute for arugula.

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Fennel and arugula salad with grilled apricots and Marcona almonds

Apricots are superb little fruits that lend themselves to all kinds of dishes, including salads.

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Baby arugula salad with warm shiitake mushrooms and pears

Who could resist the flavor of warm shiitake mushrooms paired with ripe pears, Parmesan and truffle oil? Could you? I certainly have no resistance!

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Portobello Mushroom Wrap with Buffalo Mozzarella and Piquillo Peppers

Peppers come in all shapes, sizes, colors and flavors. They are truly some of Mother Nature’s most succulent little gifts. Piquillo peppers prove the point to perfection!

These lipstick-red Spanish peppers are a specialty of Lodosa, in northern Spain. They’re harvested at their peak, then fire-roasted, hand-peeled and jarred in their own juices. All of this hard work yields peppers that are delightfully tangy and sweet, with a mellow smokiness to them.

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Blood Orange and Valencia Orange Salad with Olive Vinaigrette
The end of February is the time of year when I become incredibly thankful for citrus fruits. They bring a welcome freshness to late-winter fare, while giving us a foretaste of spring.

Today’s salad is so simple that it can be assembled in minutes. After trimming and slicing the oranges, all you need to do is arrange them with baby greens on the plate – then drizzle them with a luscious olive vinaigrette, which spikes the sweet-and-sour orange slices with bits of briny saltiness.

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