4 portions

Ingredients
8oz Mixed Salad Leaves
6oz Crumbled Bleu Cheese
4oz Toasted Walnuts
1 Apple (peeled and cut into sticks)
1 Bottle Salter's Chesapeake Gourmet Fresh Raspberry Passion Fruit Dressing

Method of Preparation
1. Crumble the bleu cheese. Peel the apple and cut into sticks or slithers.
2. Toast the walnuts on a cookie sheet at 350°F for 10 minutes, then cool.
3. Season the salad greens with a little cracked black pepper.
4. Drizzle over some of the fresh raspberry dressing and toss together carefully. Place on the middle of the plate and sprinkle on the bleu cheese, the apple sticks and finally the toasted walnuts.
5. The plate may be drizzled with extra dressing if desired. 

Note:  Goat cheese may be substituted for the bleu cheese and either fresh pear slices or Asian pear can be used instead of the apples. Happy cooking. 

4 Portions

Ingredients
4 each 5oz pieces Sushi Grade Tuna

Vegetables
3 T Light Olive Oil and 2 T Sesame Oil
3oz Snipped Snow Peas cut in half length ways
3oz Mixed Bell Peppers cut into strips (green, red & yellow)
2oz Peeled and Sliced Shallots
2 Cloves Garlic
3oz English Cucumber cut into sticks
4 each Spring Onions placed in ice water so they are crunchy
1 small bunch Cilantro
1 bottle Salter's Chesapeake Gourmet Tamari-Orange Dressing
1 T Mixed Black & White Sesame Seeds (optional)

Method of Preparation
1. In a hot frying pan pour in the sesame oil and the olive oil, then sauté the shallots and the garlic.
2. Add the bell peppers and the snow peas.
3. Finally add the cucumber, the chopped cilantro and a quarter bottle of the Tamari-Orange dressing. Spoon on to the plates.
4. Season the tuna steaks with kosher salt and cracked black pepper. Grill the tuna, then lay on 2/3 of the vegetables. Spoon on the remaining stir-fry, then decorate with a sprig of cilantro and a single spring onion.
5. Spoon around a little more dressing.

Note: The tuna may be crusted with black & white sesame seeds or poppy seeds and then seared in a frying pan.

Be careful not to overcook the tuna. Medium rare is OK.
If you dislike Cilantro then Italian parsley may be substituted.
Sesame Seeds may also be sprinkled over the salad to finish.

4 Portions

Ingredients
2 each Whole Pork Tenderloins
2 each Chopped Jalapeno(seeds removed)
2 T Cracked Black Pepper
1 12oz Bottle Salter's Chesapeake Gourmet Tamari & Orange Dressing
4 each Lemon Grass Skewers

Slaw
4oz Shredded Cabbage
5oz Shredded Bok Choy
3oz Carrot Sticks
2 T Lime Juice
4 T Spring Onions
2 T Freshly Chopped Cilantro

Method of Preparation

1. Trim Pork Tenderloin and cut into 1 1/2 oz medallions. Season the pork with the cracked black pepper and the minced jalapeno.
2. Skewer onto lemon grass sticks.
3. Marinate in 4oz of Salter's Tamari & Orange dressing for 1 hour.
4. Prepare the Slaw from directions below
5. Remove the skewers from the marinade. Grill for approximately 5 minutes, adding marinade while cooking.

Slaw

1. Shred both the cabbages and cut the carrot into sticks.
2. Add the sliced scallions, chopped cilantro and the squeezed lime juice.
3. Season to taste with salt and pepper.
4. Pour on 4oz of Salter's Tamari & Orange dressing and refrigerate.

Presentation

1. Spoon the slaw onto the plate, place on the skewered pork and then drizzle around with more dressing.
2. Garnish with crispy wonton chips.