Watermelon Radish Salad with Goat Cheese

Watermelon Radish Salad with Goat Cheese

• 1 shallot, minced
• 3 tablespoons white balsamic vinegar
• 1 bunch watermelon radishes, washed and sliced thin on a mandoline 
• 2 oranges, peeled and segmented
• 1/4 cup walnuts, toasted and chopped
• 6 ounces crumbled goat cheese
• chives, minced
• olive oil 
• kosher salt

1. In a small bowl cover shallot with vinegar and a pinch of salt and set aside.
2. Arrange radish slices on a platter and season generously with salt. Scatter orange segments over the radishes and drizzle with any juice left over.
3. Scatter walnuts and goat cheese.
4. Pour the now macerated shallots and vinegar over top.
5. Drizzle olive oil to taste and garnish with the chives.
6. Let the salad rest for 10 minutes before serving

Moroccan Carrot Salad with Parsley and Roasted Lemon

Moroccan Carrot Salad with Parsley and Roasted Lemon

Adapted from the Food Network’s website

• 1 large lemon, washed, sliced into thin rounds, and then quartered

• ¼ cup extra-virgin olive oil

• 1 ½ teaspoons ground cumin

• ¼ teaspoon ground cinnamon

• ¼ teaspoon ground ginger

• 2 pinches cayenne pepper

• ½ teaspoon orange zest, plus ¼ cup orange juice

• Kosher salt and freshly ground black pepper

• 6 carrots, peeled and grated

• ¼ cup chopped fresh parsley

• 2 tablespoons toasted pine nuts

1. Place lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.

2. In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt and pepper.

3. While whisking, pour ¼ cup olive oil.

4. Add carrots, parsley and pine nuts.

5. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning.

6. Drizzle in some lemon infused oil to taste.