Beet, Kale, Mozzarella, and Avocado Salad


1 small shallot, finely chopped
2 TBSP Sherry vinegar
2 tsp poppy seeds
1 tsp Dijon mustard
1 tsp finely grated orange zest
1/4 c walnut or vegetable oil
5 olive oil, divided
Kosher salt, freshly ground pepper
8 oz baby kale
1 small red onion, thinly sliced
8 oz beets, roasted, peeled and sliced
4 oz lb fresh mozzarella
1 avocado, thinly sliced.

Whisk shallot, vinegar, poppy seeds, mustard, and orange zest in a medium bowl. Whisk in vegetable oil, then 2 tablespoons olive oil; season with salt and pepper. Set vinaigrette aside.

Toss kale, onions, and beets with dressing. Divide among plates, top with mozzarella and avocado.

Serves 4.

Roasted Asparagus with Poached Eggs, Proscuitto & Bread Crumbs


There is something truly amazing about a poached egg. Here I served it with some roasted asparagus, Proscuitto, toasted bread crumbs and some chive oil. Thanks Bon Appetit for the inspiration.

1/2 c olive oil
1/4 fresh chives
Zest from 1 lemon
2 tsp lemon juice
4 TBSP white wine vinegar
4 eggs
1 bunch of asparagus
Chunck of day old bread, chopped in a food processor into bread crumbs
Olive oil
4 slices prosciutto

Blend olive oil, chives, and lemon juice in blender or processor until smooth. Stir in grated lemon peel, salt and pepper and blend one more time. Season to taste with salt and pepper.

In a 10 inch non stick skillet heat 2 TBSP olive oil over medium heat, add breadcrumbs, cook until crispy, stirring as needed. Set aside.

Preheat broiler. Toss asparagus with a little olive oil, salt and pepper and roast for about 6 minutes, turning at least once.

Fill a skillet with water, add vinegar. Bring water to slow simmer over medium heat. Crack each egg into individual ramekins. Gently slide 1 egg at a time into simmering water. Cook until whites are just set, about 3 minutes.

Divide asparagus on plates, top with Proscuitto, egg, breadcrumbs and drizzle with chive oil.

Serves 2 – 4.