Salad

Zest from 1 lime, ⅓ cup lime juice plus one lime, ⅓ cup fish sauce, 2 cloves garlic, minced, 1 j

1 grapefruit, 1 Cara Cara orange, 1 blood orange, 1 Sumo tangerine, 1 T demerara sugar, Kosher

4 ounces rice noodle, such as Pad Thai noodles, 1 head of romaine lettuce or 6 Little Gem heads,

4 large oranges, 2 t fennel, toasted and crushed, 1 clove garlic, crushed, 2 T lemon juice,

5 cloves garlic, minced, 2 T brown sugar, ¼ c Asian fish sauce, ¼ c rice vinegar, ¼ cup li

1 cup wild rice, 1 black rice, Zest from 1 orange, 1 T white balsamic vinegar, 3 T olive oil

¼ cup olive oil, 2 t lemon zest, 2 T lemon juice, Kosher salt and pepper to taste, 12 slices

3 hot house cucumbers, ½ cup rice vinegar, 2 t toasted sesame seed oil, 1 T toasted sesame

1 head of butter lettuce, rinsed and leaves kept whole, 2 t Pommery mustard or other whole

2 T finely chopped shallot, 1 T balsamic vinegar, 1 T Spanish sherry vinegar, 6 T olive oil,

1 small baguette, sliced in thin ¼, ¾ cup olive oil, divided, 2½ ounces Parmigiano Reggiano, di

½ pound of pancetta, chopped into a ¼, 3 large leeks, sliced in half and then sliced into h

⅓ cup finely chopped shallot, 1 T Thai red curry paste, ½ cup coconut milk, 5 T Thai fish sa

1 shallot, minced, 2 T Spanish sherry vinegar, 1 T balsamic vinegar, 6 T walnut oil, Kosher

8 ounces burrata cheese, 2 Fuji persimmons, each cut into 8 slices, 1½ cups red and yellow