Salad with Macadamia Nuts and Goat Cheese

2 3 1/2-ounce logs soft fresh goat cheese (such as Montrachet), chilled
1/2 cup chopped macadamia nuts 8 cups mixed baby greens
1 avocado, peeled, halved, pitted, cut into thin wedges
8 tablespoons olive oil
3 tablespoons balsamic vinegar

Cut each goat cheese log crosswise into 6 rounds. Place nuts in a shallow bowl. Press cheese rounds into nuts, turning to coat. Arrange cheese rounds on plate; reserve any remaining nuts. Cover cheese; chill.

Mound greens in large salad bowl. Arrange avocado wedges atop greens. Whisk 6 tablespoons live oil and vinegar in small bowl to blend. Season dressing to taste with salt and pepper.

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add cheese rounds; sauté until just warmed through but still holding shape, about 1 minute per side. Arrange cheese rounds on top of salad. Drizzle dressing over; sprinkle with reserved macadamia nuts and serve.

Serves 4.

Mediterranean Pasta Salad with Olives and Capers

This side dish is a perfect contribution to any potluck picnic. Toss in a can of drained tuna for a more substantial salad.

1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 garlic cloves, minced
3 cups diced seeded plum tomatoes
2 cups chopped fresh fennel (about 1 medium bulb)
1 cup chopped fresh basil
6 green onions, chopped
1/2 cup chopped pitted Kalamata olives
1/4 cup drained capers

16 ounces penne pasta

Whisk olive oil, tomato paste, vinegar, and garlic in small bowl to blend. Season dressing with salt and pepper.

Combine tomatoes, fennel, basil, onions, olives, and capers in large bowl. Sprinkle with salt and pepper. Let tomato mixture stand at least 30 minutes and up to 2 hours, tossing occasionally.

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