Recipes: Bistro salads are light and fresh

Namur Cheese Salad

Makes 3 or 4 servings.

Note: Perail papillon sheep's milk cheeses, from Aveyron, France, are available from Surdyk's. While their petite size makes each one perfect for an attractive serving, you can substitute any small, soft-ripened cheese or even slices of brie. Marcona almonds -- a broad, flat variety from Spain --are fried in oil and sprinkled with sea salt. They are available at Surdyk's, Whole Foods, Trader Joe's and online from www.latienda.com.

• 5 oz. (about 2 quarts) spring mix or baby salad greens

• 3 tbsp. extra-virgin olive oil

• 2 tbsp. red wine vinegar

• 1 tsp. Dijon mustard

• 4 thin slices country bread

• 4 perail papillon sheep's milk cheeses -- each 100 grams (4 oz.) (see Note)

• 1/3 c. marcona almonds (see Note)

• 1/3 c. golden or dark raisins

• 4 oz. thinly sliced prosciutto

Directions

Preheat broiler.

Rinse and dry spring mix; chill in a large bowl until serving time.

In a small bowl, whisk together olive oil, vinegar, mustard, and 1 to 2 teaspoons of the honey.

Lay bread slices on a baking sheet and set a cheese on each slice.

Pour dressing over spring mix and add almonds and raisins. Lift with two spoons to combine ingredients and coat leaves evenly with dressing. Divide salad equally between 3 or 4 plates. Set a slice of bread with cheese on each salad, and lay slices of prosciutto, folded or rolled, alongside. Season to taste with salt and pepper.

Salad Lyonnaise

Makes 3 or 4 servings.

• 5 oz. (about 2 quarts) spring mix or baby salad greens

• 5 oz. (about 8 slices) bacon

• 2 tbsp. lemon juice

• 1 tbsp. whole-grain mustard

• Freshly ground pepper

• 1 c. croutons, preferably homemade

• 3 or 4 eggs

Rinse and dry spring mix; chill in a large bowl until serving time.

Cut bacon crosswise into 1/2-inch pieces. In a 10-inch nonstick skillet over high heat, stir bacon often until crisp and browned, about 4 minutes. With a slotted spoon, transfer bacon to drain on paper towels.

Pour bacon drippings into a glass measure; if less than 3 tablespoons, add olive oil to equal that amount; if more than 3 tablespoons, discard extra.

Stir in lemon juice and mustard into drippings; season dressing to taste with freshly ground pepper.

To spring mix, add bacon and croutons. Lift with two spoons to combine ingredients. Pour most of the dressing onto the salad and lift to coat pieces evenly. Divide salad equally between plates.

Smoked Duck, Dried Fig and Balsamic Onion Salad

Makes 3 or 4 servings.

Note: Smoked duck breast is available at Surdyk's and online from www.dartagnan.com, or substitute smoked all-natural chicken breast.

• 5 oz. (about 2 quarts) spring mix or baby salad greens

• 1 onion (about 1/2 lb.)

• 1 tbsp. brown sugar

• 2 tbsp. extra-virgin olive oil

• 1 tsp. Dijon mustard

• 1/2 tsp. dried thyme

• 8 dried figs (about 3 oz. total)

• Salt and freshly ground pepper

Directions

Rinse and dry spring mix; chill in a large bowl until serving time.

Cut onion crosswise into 1/4-inch rings. In a 10-inch skillet, combine onion, vinegar, and brown sugar. Bring to a boil over high heat, then cover, reduce heat, and simmer until vinegar is reduced to 2 tablespoons, about 15 minutes.

Scrape onion-vinegar mixture into a fine strainer set over a bowl. Let stand about 10 minutes to cool and drain. To vinegar in bowl, add oil, mustard, and thyme; whisk dressing to mix well.