Sweet summer salad

Strawberry, goat cheese and arugula salad with candied pecans
Serves 6

Ingredients:

• ¼ cup red wine vinegar
  
• 1 shallot, minced
  
• 2 teaspoons honey
  
• ½ teaspoon coarse kosher salt
  
• ½ teaspoon freshly ground black pepper
  
• 1/3 cup extra virgin olive oil
  
• 8 ounces Driscoll's strawberries, stemmed and quartered
  
• 12 cups loosely packed arugula (about 6 ounces)
  
• ¾ cup crumbled goat cheese (about 3 ½ ounces)
  
• ¾ cup candied pecans, homemade or store-bought
  

Preparation:

1. In a small bowl, combine vinegar, shallot, honey, salt and pepper, whisking to dissolve the salt.
   
   
2. Whisk in the olive oil. Set aside.
   
   
3. In another small bowl, combine the strawberries with about 2 tablespoons of the dressing.
   
   
4. In a large bowl, combine the arugula, cheese and the remaining dressing to taste.
   
   
5. Transfer the salad to a serving bowl or platter, or to individual plates, dividing it evenly.
   
   
6. Arrange the strawberries and pecans on top and serve.

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Chicken, blackberry and macademia nut salad
Serves 6

Ingredients:

• 3 tablespoons seasoned rice vinegar
  
• 2 tablespoons packed light brown sugar
  
• ½ teaspoon coarse kosher salt
  
• ¼ teaspoon freshly grated ginger
  
• ¼ teaspoon freshly grated ground black pepper
  
• 4 teaspoons canola, grapeseed or other neutral-flavored oil
  
• 2 teaspoons sesame oil
  
• 10 cups loosely packed mixed salad greens (about 5 ounces)
  
• 10 ounces Driscoll's blackberries
  
• ½ small red onion, halved and thinly sliced
  
• ½ cup coarsely chopped cilantro
  
• 2 small cooked chicken breasts (10 - 12 ounces)
  
• ¼ cup chopped macadamia nuts, toasted
  

Preparation:

1. In a small bowl, combine the vinegar, brown sugar, salt, ginger and pepper, whisking to dissolve the salt and sugar.
   
   
2. Whisk in the oils. Set aside.
   
   
3. In a large mixing bowl, combine greens, blackberries, onion and cilantro.
   
   
4. Add a light amount of dressing and toss. Arrange the salad on a platter or on individual plates, dividing evenly.
   
   
5. Cut the chicken breasts on a diagonal into ½-inch slices. Arrange the chicken on top of the salad.
   
   
6. Drizzle some of the remaining dressing over the chicken, top with the macadamia nuts and serve.

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For more information about Jill Silverman Hough, go to www.jillhough.com

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