10 cups torn arugula
1 cup thinly sliced red onion
1 cup fresh raspberries

Vinaigrette
1 small shallot, minced
1/2 cup fresh raspberries
3 tbsp. raspberry vinegar
1 tsp. grated orange rind
1 tbsp. orange juice
1/3 cup olive oil
1/4 tsp. each salt and pepper

In wet measure, stir together shallot, vinegar, orange rind and juice. Mash raspberries; add to shallot mixture. Slowly whisk in oil until emulsified. Whisk in salt and pepper. Dressing can be covered and refrigerated for up to 8 hours.
Before serving, combine arugula and onion in a large bowl. Pour vinaigrette over, tossing gently until well coated. Toss in raspberries. Makes 8 servings.

10 cups baby spinach leaves
11/2 cups lightly packed basil leaves, torn
2 pears, cored and thinly sliced
1 cup each yellow and red grape tomatoes

Vinaigrette
2 tbsp. white wine vinegar
1 tbsp. Dijon style mustard
1 cloves garlic, minced
1/4 tsp. each salt and pepper
1/3 cup olive oil
1/4 cup pear juice
candied walnuts (recipe follows)

In a bowl, combine spinach, basil, pear slices and tomatoes.
In separate wet measure, whisk together vinegar, mustard, garlic and salt and pepper. Very gradually, whisk in olive oil until well emulsified. Whisk in pear juice. Drizzle over salad, tossing gently until well coated. Sprinkle with walnuts. Makes 8 servings.

Candied Walnuts
1 egg white
3 tbsp. granulated sugar
pinch each salt and pepper
2 cups walnut halves

In a bowl, whisk together egg white, sugar, salt and pepper until well combined and just frothy. Stir in walnuts until well coated. Spread onto parchment paper-lined baking sheet. Bake in centre of preheated oven at 350 for 12 to 15 minutes or until browned. Cool.

10 cups torn bibb or Boston lettuce
2 cups torn endive
1 cup sliced strawberries
1cup sliced red onion

Dressing
1 ripe mango (or 1 cup chunks)
2 tbsp. sherry vinegar
1/4 tsp. each salt and pepper
1/3 cup olive oil
2 tbsp. water

In food processor, puree mango until very smooth. Add vinegar, salt and pepper; puree until combined. With machine running, pour in olive oil in thin steady stream until well emulsified. Stir in water. Dressing can be covered and refrigerated for up to 24 hours.
In large bowl, toss together bibb and endive lettuces, strawberries and red onion. Pour half of dressing over, tossing gently until well coated. Makes 8 servings.

10 cups torn red leaf lettuce
1 cup golden raisins
12 green onions, sliced (2 bunches)
1/4 cup chopped preserved lemons (recipe follows)

Vinaigrette
2 tbsp. lemon marmalade or jam
2 tbsp. apple cider vinegar
1 clove garlic, minced
1/2 tsp. each ground cumin and ground coriander
1/3 cup olive oil
1/4 tsp. pepper

In wet measure, whisk together marmalade, vinegar, garlic, cumin and coriander. In thin steady stream, whisk in oil until well emulsified. Whisk in pepper. Dressing can be covered and refrigerated for up to 24 hours.
In bowl, toss together lettuce, raisins, onions and preserved lemons. Pour in dressing, tossing gently until well coated. Makes 8 servings.

Preserved Lemons
1 large lemon, sliced
1 cup fresh lemon juice
1/2 cup coarse salt

Toss together lemon slices, juice and salt. Transfer to sterile jar with tight fitting lid. Seal and let stand at room temperature for 7 days, shaking jar every 24 hours. Store in refrigerator for up to 2 months, adding additional lemon juice to ensure slices are always immersed in juice. Makes about 2 cups.