Cherry Tomato Salad with Walnut-Tarragon Dressing

Ingredients

• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons toasted walnut oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 3 cups halved cherry tomatoes (about 1 1/2 pounds)
• 1 1/2 tablespoons finely chopped walnuts, toasted
• 1 1/2 teaspoons chopped fresh tarragon

Preparation

Combine first 5 ingredients in a large bowl, stirring with a whisk. Add cherry tomatoes, chopped walnuts, and fresh tarragon, tossing to coat.

thanks, Sylvia

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1622527

Carrot with Toasted Almond Soup

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• Ingredients:
  
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• 1 cup sliced shallots (about 4 large)
• 1 Turkish or 1/2 California bay leaf
• 1/4 teaspoon ground ginger
• Rounded 3/4 teaspoon curry powder
• 1 teaspoon chopped fresh thyme
• 1/2 stick (1/4 cup) unsalted butter
• 1 small boiling potato (3 oz)
• 1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick
• 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
• 1 cup apple cider (preferably unfiltered)
• 1 1/4 cups water
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup sliced almonds, toasted

Preparation

Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes.

Meanwhile, peel potato and cut into 1/2-inch cubes.

Add potato to shallot mixture along with carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.

Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.

thanks, Sylvia

http://www.epicurious.com/recipes/food/views/Carrot-with-Toasted-Almond-Soup-236394