  ICEBERG LETTUCE SALAD WITH BACON AND ROQUEFORT  PROVENCE ON A PLATE: EGGPLANT, TOMATOES, GOAT CHEESE, AND TAPENADE  PEAR, BLUE CHEESE, FENNEL, ENDIVE, AND SALTED ALMOND SALAD  RANCHO SALAD: CUCUMBERS, TOMATOES, COTTAGE CHEESE, AND FRILLS  FIG, SHEEP CHEESE, POMEGRANATE SEED, ARUGULA, AND KUMQUAT SALAD  CANTALOUPE, TOMATO, GOAT CHEESE, CUCUMBER, AND ONION SALAD  SPRING SALAD: ASPARAGUS, PEAS, BEANS, AND FENNEL  SUMMER SALAD: GREEN BEANS, TOASTED NUTS, AND CURED OLIVES  ITALIAN SALAD: CELERY, FENNEL, SPRING ONION, AND RADISH WITH BOCCONCINI, PROSCIUTTO, OLIVES, AND MARINATED ARTICHOKES  