• To make the vinaigrette whisk together the Champagne vinegar, olive oil, avocado oil, and shallots. Add Kosher salt and freshly ground pepper to taste.
• In a large bowl, toss together the spinach, peach slices, avocado, and red onion. Drizzle with some of the vinaigrette and toss again.
• Plate and garnish with almonds and feta cheese.

• To make the vinaigrette whisk together the vinaigrette ingredients.
• In a large bowl, toss together the salad ingredients. Drizzle with some of the vinaigrette and toss again.
• Plate and garnish with tosted walnuts and feta cheese.

• For the dressing, combine lime juice, honey, cumin garlic and salt. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed. Set aside.
• For the corn tortilla strips, preheat oven to 400˚F. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about ¼-inch thick. Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat. Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
• For the salad, place corn, in the microwave and cook according to package.
• Remove from microwave with a hot pad and allow to cool for 5 minutes.
• Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
• Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

• To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
• Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt and pepper. Bake for 10-12 minutes or until golden brown.
• To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
• Place some of the dressing in a large bowl. Add some lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
• Using a peeler, make curls of parmesan cheese to garnish salads if desired.

• Combine vinegar, honey, maple syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.
• Combine arugula, strawberries, pecans, and thyme in a large bowl. Drizzle dressing over salad.
• Season with salt and pepper. Toss again.

• To make the vinaigrette whisk together the Champagne vinegar, olive oil, avocado oil, and shallots. Add Kosher salt and freshly ground pepper to taste.
• In a large bowl, toss together the spinach, orange segments, and red onion. Drizzle with some of the vinaigrette and toss again.
• Plate and garnish with almonds and feta cheese.

Lemon Vinaigrette

• In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.

Arugula Salad

• Wash and spin the arugula and add to medium mixing bowl.
• Toss with vinaigrette. Top with fresh grated parmesan.

• Add pecans to a medium dry skillet set over medium heat. Toast and toss occasionally for 5 minutes or until fragrant and nuts are lightly toasted.

To make the dressing:

• In a medium bowl, whisk together all the dressing ingredients except for the olive oil. In a thin, steady stream, slowly add the olive oil, whisking all the while, until an emulsion starts to form. At this point you can add olive oil in a larger stream until it is completely incorporated.
• To a large bowl, add some of the vinaigrette. Add salad, toss gently, and plate.
• Top salad with pecans, red onion, fruit, and blue cheese.