With slightly bitter kale and radicchio, crispy-salty pancetta, tart apples and sweet maple syrup, this hearty spring salad hits all the right taste buttons. It's also just a beautiful salad. Be sure your apples aren't too sour, especially if using Granny Smith—you'll need a little sweetness to balance out the tartness of the vinaigrette.

Ingredients

• 1/3 cup extra virgin olive oil
• 4 ounces sliced pancetta, diced
• 1/4 cup Champagne vinegar
• 1/4 cup pure maple syrup
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 small head radicchio, shredded
• 1 8-ounce bunch kale, stems discarded, leaves shredded
• 2 tart yet sweet apples, sliced into thick matchsticks
• 3/4 cup pecans, toasted if desired

Procedures

Combine the olive oil and pancetta in a small saucepan over medium heat. Cook, stirring frequently, until pancetta is golden and crispy. Strain the pan drippings into a small bowl and leave the crispy pancetta off to the side to cool. Add the Champagne vinegar, maple syrup, salt and pepper and whisk well.

Combine the radicchio, kale, apples and pecans in a large bowl. Toss while adding the dressing, little by little, until salad is well dressed. Taste and adjust seasoning with salt and pepper. Garnish with crispy pancetta.

About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.

 HERES A GREAT IDEA from A Taste of Koko

www.atasteofkoko.com/

   to make.....

WOW!!!

To make the cups:

melt 4 ounces good melting chocolate, cool to luke warm (or the balloon blows up)

dip the balloons per the picture above

place chocolate covered balloons on parchment paper until the chocolate sets up (fridge will speed things up)

 Chocolate Mousse:

3/4c whipping cream

6 oz choc chips

1/2 oz espresso

splash of dark rum

2 tbsp butter

1/2 tsp flavorless granulated gelatin

pinch cayenne

Chill 1/2 cup cream, metal bowl and beaters

melt chocolate chips with coffee, rum and butter in double boiler, stirring constantly

remove from heat with a few chunks visible, cool to body temp

pour 1/4 cup cream into a metal measuring cup and sprinkle with gelatin. wait 10 min. 

carefully heat by swirling over a candle. Do not boil! Pour into the cooled chocolate.

In chilled bowl beat 1/2c cream to medium peaks.

fold whipped cream into the chocolate mixture in 2 doses, sprinkle in cayenne, Dont over work!

makes 3-4 servings

 The roasted flavors of cauliflower and hazelnuts, combined with the fresh pop of pomegranate seeds, make this a particularly memorable salad for your holiday table. Cauliflower and pomegranate are popular foods in both Arab and Jewish communities, and the sweet and sour combinations in this dish capture the flavors of the region.

1 head cauliflower, broken into small florets (1 1/2 pounds total)

5 tablespoons olive oil

1 large celery stalk, cut on an angle into 1/4-inch slices (2/3 cup total)

5 tablespoons hazelnuts, with skins

1/3 cup small flat-leaf parsley leaves, picked

1/3 cup pomegranate seeds (from about 1/2 medium pomegranate)

Generous 1/4 teaspoon ground cinnamon

Generous 1/4 teaspoon ground allspice

1 tablespoon sherry vinegar

1 teaspoon maple syrup

Salt and freshly ground black pepper

1. Preheat oven to 425 degrees.

2. Mix the cauliflower with 3 tablespoons of the olive oil, 1/2 teaspoon salt and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool.

3. Decrease the oven temperature to 325 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.

4. Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season with salt and pepper accordingly. Serve at room temperature.

Yield: 2 to 4 servings

From the new cookbook "Jerusalem" by Yotam Ottolenghi

Rosemary and Hazelnut Stuffed Mushrooms

Courtesy of the Mushroom Council and Kath Eats Real Food

ROSEMARY AND BRIE STUFFED MUSHROOMS

Yield: 4 servings (12 stuffed mushrooms)

Serving Size: 3 stuffed mushrooms

Ingredients

12 crimini mushrooms, washed and dried
24 whole hazelnuts plus 1 tbsp crushed hazelnuts
2-3 ounces triple cream brie cheese
¼ cup dried cranberries or mixed dried berries
2 tbsp hazelnut oil
1 sprig fresh rosemary, chopped
¼ tsp kosher salt

Directions

Preheat oven to 350F. Remove stem from mushrooms by cutting around and twisting off. Pour hazelnut oil into a mixing bowl and add mushrooms. Toss to evenly coat.

Place mushrooms stemless side down onto baking sheet. Place in oven for about 3 minutes. Remove mushrooms from oven and turn over. (If your mushrooms are particularly watery, you may need to pat sheet dry or use a clean baking sheet).

Add 1-2 whole hazelnuts to the bowl, depending on mushroom size. Top with 1-2 half-inch, thin slices of brie. Top with cranberries. Mix rosemary and salt evenly and sprinkle over mushrooms. Return to oven for additional 5 minutes baking, depending on mushroom size. You may wish to rest on paper towel for a moment to absorb moisture. Serve hot.

Nutrition Fact

Calories: 310; Total Fat: 25g; Saturated Fat: 6g; Cholesterol: 30mg; Sodium: 340mg; Protein: 10g; Carbohydrate: 14g; Dietary Fiber: 2g