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3. Place the salad greens in the reserved bowl, and add the dressing. Toss well to combine, and season with pepper. Divide among 4 plates, and pile the green beans and walnuts on top. Serve immediately.

FIT TO EAT RECIPE PER SERVING: 141 CALORIES, 6 G FAT, 0 MG CHOLESTEROL, 6 G CARBOHYDRATE, 123 MG SODIUM, 5 G PROTEIN, 3 G FIBER

roasted parsnip, celery heart, and apple salad

SERVES 6

Celery hearts are the tender, pale-green inner stalks in a celery bunch.

1½ pounds parsnips (12 to 16), peeled, trimmed, and halved lengthwise (quartered, if large)

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1 bunch celery hearts, cut diagonally into 1/8-inch-thick slices

½ cup celery leaves

1 green apple, such as Granny Smith, cored, halved, and cut into 1/8-inch-thick wedges

Hazelnut Vinaigrette (recipe follows)

1. Preheat the oven to 375°F. Toss the parsnips with the oil; season with salt and pepper. Spread the parsnips in a single layer on a rimmed baking sheet. Roast until golden brown and tender, about 30 minutes. Let cool slightly on the sheet on a wire rack.

2. Divide the parsnips among 6 serving plates. Put the celery hearts and leaves, apple, and ¼ cup vinaigrette in a nonreactive bowl; season with salt and pepper. Toss well, and arrange on top of the parsnips.

hazelnut vinaigrette

MAKES ABOUT ¾ CUP

1/3 cup hazelnuts (about 1 ounce)

¼ cup extra-virgin olive oil

1 shallot, finely chopped

1 tablespoon plus 1 teaspoon sherry vinegar

2 teaspoons fresh lemon juice

Coarse salt

¼ cup hazelnut oil or light vegetable oil, such as canola

Freshly ground pepper

1. Preheat the oven to 375°F. Spread the hazelnuts in a single layer on a rimmed baking sheet. Toast in the oven until the skins split and the flesh turns deep golden brown, 10 to 12 minutes. While they are still hot, rub the hazelnuts in a clean kitchen towel to remove skins (some will remain). Coarsely chop.

2. Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until the shallot softens, about 2 minutes. Let cool slightly.

3. Stir together the vinegar, lemon juice, and ¾ teaspoon salt in a medium bowl. Whisking constantly, pour in the hazelnut oil and then the hazelnut mixture in a slow, steady stream; whisk until emulsified. Season with salt and pepper.

crisp romaine salad

SERVES 8

2 heads romaine lettuce, leaves separated

3 carrots, thinly peeled

8 ounces radishes, thinly sliced

1 small red onion, thinly sliced

2 tablespoons extra-virgin olive oil

2 tablespoons red-wine vinegar

1 teaspoon coarse salt

¼ teaspoon freshly ground pepper

Put the lettuce, carrots, radishes, and onion in a salad bowl. Just before serving, lightly drizzle with the oil. Add the vinegar, salt, and pepper, and toss to combine.

organic lettuces with fig vinaigrette

SERVES 10

Reserved poaching liquid from Oven-Poached Figs (recipe follows)

1½ tablespoons red wine vinegar

1 teaspoon balsamic vinegar

2 teaspoons finely chopped shallot

Coarse salt and freshly ground pepper

½ cup extra-virgin olive oil

12 cups salad greens

Oven-Poached Figs (recipe follows), for serving

Soft ripened cheeses (such as Camembert or goat cheese), for serving

1. Cook the reserved poaching liquid in a small saucepan over medium heat until reduced to the consistency of syrup (about 2 tablespoons). Let cool completely.

2. Whisk the reduced liquid, vinegars, and shallot in a small bowl. Season with ½ teaspoon salt and ¼ teaspoon pepper. Slowly whisk in the oil until emulsified. Season with more salt and pepper, if desired. Toss the greens with vinaigrette to taste. Serve immediately with figs and wedges of cheese.

oven-poached figs

MAKES 12

12 fresh figs

¼ cup tawny port

¼ cup full-bodied red wine, such as Pinot Noir

3 tablespoons honey

1 strip orange zest (3 inches), plus ¼ cup fresh orange juice

1 cinnamon stick (3 inches)

1 vanilla bean, seeds scraped

2 whole