Walnut Blue Field Salad
Yield: 4 servings

8oz. Spring Salad mix
3/4 c. Chopped Walnuts
8oz. Blue Cheese crumbles
2 Golden Delicious apples cored and thinly sliced
8oz Dijon Balsamic Dressing

In a large mixing bowl, combine salad mix, walnuts, apples and blue cheese. Toss in balsamic dressing just before serving in chilled salad bowls.

Dijon Balsamic Dressing
1/4 cup Dijon mustard
1 oz. fresh chopped garlic
1 tsp Black pepper
1 c. Balsamic vinegar
3 c. salad oil

Parmesan incrusted White Fish
Yield: 4 servings
4 ea. 4-6oz pieces Grouper, or white fish of choice
1 1/2 to 2oz. olive oil per portion
2c. Seasoned Bread crumbs
1c. Grated real Parmesan cheese
2 cups buttermilk
Sliced lemon for garnish

Mix bread crumbs and cheese together in a bowl. In a large skillet heat olive oil until hot. Dip fish into buttermilk and then into the breadcrumb mixture coating both sides and gently place in skillet and cook on each side until lightly browned. Move to desired serving dish and garnish with slice lemon.

Bacon Wrapped Asparagus
Yield: 4 servings 4ea. 3oz servings fresh Asparagus (washed)
8 slices Applewood smoked Bacon
1 1/2 to 2oz. olive oil per portion

Lay bacon out on cutting board side by side. Start at one end and interlace bacon and asparagus while rolling until all the way wrapped. In a large skillet heat olive oil until hot. Gently lay wrapped asparagus in skillet and cook until bacon becomes crisp. Brush with honey lemon sauce to taste.

White Sangria
Yield: 4 servings
1 Bottle Chablis
2 cups Apple Juice
2 oz Brandy and 2 Tbl. Sugar