Perfect summer salads from Andolini's Pizza:
Field greens, sliced Brie, Granny Smith apples, candied walnuts, honey vinaigrette, honey, olive oil, red wine vinegar, lemon
Candied Walnuts: Put 2 cups of sugar in a non Teflon pot and slowly melt it until it caramelizes. Remove from heat, then add 4 cups of walnuts and mix quickly to coat the walnuts until the caramel dries. Leave alone to set up for an hour at room temp, then break apart for use.
Honey Vinaigrette: Take a cup of olive oil, a cup of honey, and a cup of red wine vinegar and mix thoroughly. Then squeeze a lemon on top and mix again.
Coat your field greens with desired amount of honey vin, then add the candied walnuts on top. Add 7 slices of brie cheese cut long way along with crisscross pieces of granny smith apple. Add some thin lines of honey on top to complete the salad.
Romaine, prosciutto, Genoa salami, fresh mozzarella, balsamic vinaigrette, Peccorino Romano
Use fresh cut Romaine for a more natural taste. Coat it with desired amount of balsamic vin, (look for a darker one at the grocery store, lighter = cream) Add desired amount of Genoa salami and prosciutto along with slices of fresh whole milk mozzarella (look for mozz kept in it's own brine rather than sealed in plastic for a better taste).
Finish by using a shaver, or if you don't have that a potato peeler, on a chunk of Peccorino Romano to garnish the salad.