I taught a fabulous Provence cuisine class today that let us all channel our inner Julia Child. Two star recipes emerged and I wanted to share them with you! Please enjoy a gorgeous, eye-appealing and tantalizing salad with light and delicate homemade French rolls. C’est Manifique!

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French Salad and Rolls

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Ingredients

For the Dijon Ginger Dressing:

• 1/2 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar (or more to taste)
• 2 tablespoons Dijon mustard
• 3 tablespoons honey
• 2 teaspoons finely grated fresh ginger
• 1 teaspoon salt
• 1 teaspoon pepper

For the D'Anjou Pear and Pomegranate Salad:

• 1 cup raw pecans (halves or pieces)
• 8 ounces baby arugula
• 6 ounces Spring Mix
• 4 ounces blue cheese
• 2 large ripe D’Anjou pears, thinly sliced
• 2 Honeycrisp apples, thinly sliced
• arils from 2 pomegranates

For the French Bread Rolls:

• 1 1/2 cups warm water
• 1 tablespoon active dry yeast
• 2 tablespoons white sugar
• 4 cups bread flour
• 2 tablespoons vegetable oil
• 1 teaspoon salt

For the Herbes de Provence Butter:

• 1/2 cup butter
• 1 tablespoon Herbes de Provence
• 1 teaspoon lemon zest
• 1/2 teaspoon salt

Servings Ingredients For the Dijon Ginger Dressing: 1/2 cup extra virgin olive oil 2 tablespoons apple cider vinegar (or more to taste) 2 tablespoons Dijon mustard 3 tablespoons honey 2 teaspoons finely grated fresh ginger 1 teaspoon salt 1 teaspoon pepper For the D'Anjou Pear and Pomegranate Salad: 1 cup raw pecans (halves or pieces) 8 ounces baby arugula 6 ounces Spring Mix 4 ounces blue cheese 2 large ripe D’Anjou pears, thinly sliced 2 Honeycrisp apples, thinly sliced arils from 2 pomegranates For the French Bread Rolls: 1 1/2 cups warm water 1 tablespoon active dry yeast 2 tablespoons white sugar 4 cups bread flour 2 tablespoons vegetable oil 1 teaspoon salt For the Herbes de Provence Butter: 1/2 cup butter 1 tablespoon Herbes de Provence 1 teaspoon lemon zest 1/2 teaspoon salt

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Instructions

For the French Salad with Dijon Ginger Dressing:

1. Whisk together the olive oil, vinegar, mustard, honey, ginger, salt and pepper. Refrigerate until ready to serve. In a dry skillet over medium heat, toast the pecans until fragrant and golden brown, about 5 minutes. When cool, rough chop and set aside. Arrange the arugula and spring mix over a large serving platter. Sprinkle the chopped pecans and crumbled blue cheese over the arugula. Fan out slices of pear and apple, arranging them across the salad in sections. Sprinkle the top of salad with pomegranate arils. Drizzle the dressing over the salad and serve immediately. Servings: 8

For the French Bread Rolls with Herbes de Provence Butter:

1. In a cup, stir together warm water, yeast and sugar. Let stand until frothy, about 10 minutes. In the bowl of a stand mixer, add 2 cups of the flour, oil, salt and bloomed yeast. Beat slowly until combined. Add remaining flour and mix until the dough has pulled away from the sides of the bowl. On a floured surface, knead dough until smooth and elastic, about 4 minutes. Place the dough in a bowl, cover with a damp cloth and let rise until doubled in volume, about 1 hour. Make the butter. Blend the Herbes de Provence, lemon zest and salt into the softened butter. Shape the butter into a log using plastic wrap. Freeze until butter log is firm – approximately thirty minutes. When the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Line 2 baking sheets with parchment paper and place rolls at least 2 inches apart. and cover with a damp cloth. Let rise until doubled in volume, about 40 minutes. Preheat the oven to 400 degrees. Spritz the rolls or brush lightly with water to form a crust. Bake rolls in the preheated oven until golden brown, about 18 to 20 minutes. Makes 16 rolls.

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