Fruit and Egg salad with Lemon Vinaigrette

Ingredients

1 Iceberg Lettuce, shredded

2 hard boil egg, sliced

1 green kiwi, sliced

1 mandarin orange, peeled

1 cucumber, thinly sliced

Vinaigrette 

1 teaspoon Dijon mustard

1 1/2 teaspoons finely grated lemon zest

2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice

Coarse salt and freshly ground pepper

6 tablespoons extra-virgin olive oil

Method

1. Assemble all the ingredients in a mixing bowl.

2. Combine mustard, lemon zest, and juice in a jar; season with salt and pepper. Add some of the oil, then cover and shake to combine. Continue adding more oil and shaking until all the oil is incorporated and mixture is thickened and uniform in color.

3. Stir in vinaigrette to the veggies.

4. Enjoy!

Simple Salad with French Vinaigrette

Ingredients

1 Iceberg Lettuce, shredded

2 hard boil egg, sliced

10 button mushrooms, quartered

100g corn

10 cherry tomatoes, halved

Pepper to taste

French Vinaigrette 

1/8 teaspoon sea salt

1 tablespoon sherry or red wine vinegar

1/2 small shallot, peeled and minced (about 1 tablespoon)

1/2 teaspoon Dijon mustard

40 to 60ml Olive Oil

Method

1. Assemble all the ingredients in a mixing bowl.

2. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.

3.  Mix in the Dijon mustard, then add 3 tablespoons (45 ml) of olive oil. Stir well, then taste. If too sour for your liking, add the additional olive oil and more salt, if necessary.

4. Stir in vinaigrette to the veggies.

5. Enjoy!

Pan-seared Halibut with Sweet Sour Vinaigrette and Broccoli

Ingredients

1 Halibut Fillet, Skin On

1 head Broccoli

Cooking Oil

Salt

Pepper

Vinaigrette

1 tsp mustard
2 tsp Balsamic vinegar
1 tsp soy sauce
1 tsp honey
Pinch pepper
1/4 cup Extra Virgin olive oil 

Method

1. Combine Vinaigrette ingredients in a mixing bowl. Drizzle in olive oil, whisking to an emulsion.

2. Prepare a non-stick frying pan and put on medium flame.

3. Season both sides of Halibut with salt and pepper.

4. Using a brush, brush cooking oil on skin of Halibut (Do not pour oil in the pan before adding fish.)

5. Place Halibut skin down on pan and fry for 4 minutes. (Do not touch it for 4 mins)

6. Blanch the broccoli in boiling water for 5 mins and immediately soak in Ice cold Water.

7. After 4 mins, flip over the Halibut and fry for another 1 min.

8. Remove fish, and arrange with broccoli florets and drizzle Vinaigrette all around and on the fillet.

9. Enjoy!