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1½ pounds haricots verts, ends trimmed

1½ teaspoons sherry vinegar

1 tablespoon extra-virgin olive oil

Freshly ground pepper

2½ ounces fresh goat cheese, crumbled

1. Preheat the oven to 350°F. Spread the almonds on a rimmed baking sheet, and place in the oven. Toast until they are fragrant and golden, about 10 minutes. Remove from the oven; let cool. Roughly chop; set aside.

2. Meanwhile, bring a stockpot of water to a boil, and add salt and the haricots verts; cook until their color brightens and the beans are crisp-tender, about 4 minutes. Drain, and transfer to a baking sheet; let cool, about 5 minutes.

3. While still warm, toss the beans in a serving bowl with the vinegar and olive oil; season with salt and pepper. Add the goat cheese, and stir to melt slightly and coat the beans. Sprinkle with the almonds, and serve.

romaine salad with prosciutto crisps

SERVES 4

The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad. Use a vegetable peeler to shave the Pecorino Romano.

2 tablespoons extra-virgin olive oil, plus more for the pan

4 slices prosciutto (about 2 ounces)

1 tablespoon balsamic vinegar

1 teaspoon fresh thyme leaves, roughly chopped

Coarse salt and freshly ground pepper

6 ounces hearts of romaine, leaves torn in half

1 ounce Pecorino Romano shavings

1. Preheat the oven to 400°F. Lightly brush a baking sheet with olive oil, and arrange the prosciutto in a single layer. Place in the oven, and bake until crisp, 5 to 10 minutes. Remove from the oven, and let cool on a wire rack.

2. Combine the olive oil, balsamic vinegar, and thyme; season with salt and pepper, and whisk to combine. Add the romaine and shaved Pecorino Romano, and toss to combine. Serve topped with prosciutto crisps.

green gazpacho salad

SERVES 6

½ cup slivered almonds

4 ounces baguette or other French bread, cut into ½-inch cubes (1½ cups)

1 yellow tomato, seeded, cut into ½-inch dice

1 green bell pepper, seeded, cut into ½-inch dice

1 cucumber, peeled, seeded, and cut into ½-inch dice

2 stalks celery, cut into ½-inch dice

1 small red onion, cut into ½-inch dice

2 scallions, thinly sliced

1 cup (about 6 ounces) green seedless grapes, cut in half

¼ cup finely chopped flat-leaf parsley

2 tablespoons finely chopped tarragon

¼ cup extra-virgin olive oil

2 tablespoons sherry or white-wine vinegar

1 teaspoon coarse salt

¼ teaspoon freshly ground pepper

1 head Boston or butter lettuce, torn into bite-size pieces

1. Preheat the oven to 350°F. Place the nuts on a rimmed baking sheet and the bread cubes on a baking sheet; toast until the nuts are aromatic and the bread is dried and barely golden, about 8 to 10 minutes; set aside.

2. In a large bowl, combine the tomato, pepper, cucumber, celery, red onion, scallions, grapes, parsley, tarragon, half the almonds, and the bread cubes. Drizzle with the olive oil and vinegar. Add the salt and pepper. Toss well to combine. Let sit for 30 minutes for flavors to blend. Serve over the lettuce, garnished with the remaining almonds.

wilted brussels sprouts salad with warm apple cider dressing

SERVES 6

1 pound Brussels sprouts, trimmed

4 ounces spinach (about 3 cups lightly packed leaves), washed, stems removed

1 small head radicchio

1 garlic clove, finely chopped

1/3 cup apple cider vinegar

2 tablespoons honey mustard

1½ tablespoons sugar

1 teaspoon coarse salt

¼ teaspoon freshly ground pepper

½ cup extra-virgin olive oil

Goat cheese, for garnish

Toasted caraway seeds, for garnish

1. Thinly slice the Brussels sprouts crosswise into strips. Repeat with the spinach leaves and radicchio. Place the Brussels sprouts, spinach, and radicchio in a large bowl, and toss to combine; set aside.

2. In a small saucepan, whisk together the garlic, apple cider vinegar, honey mustard, sugar, salt, and pepper over medium heat. Slowly drizzle in the olive oil while whisking constantly. Bring to a simmer, and cook until the mixture thickens slightly, about 3 minutes. Pour over the Brussels sprouts mixture, and toss to