Match your salad to the winter season — the possibilities are quite endless

This story comes from the Institute of Culinary Education, which has campuses in New York City and Los Angeles, as well as online programs. My wife and I are big fans of salads, so some of our dinners will be a bowl of leafy greens with some fancy cheese and a small amount of grilled meat, simply dressed with extra-virgin olive oil, cracked black pepper, a squeeze of lemon and sea salt. Combining the greens with thinly shaved Brussels sprouts, small florets of roasted cauliflower, toasted barley and beet vinaigrette can add festive color and flavor for any holiday get together. Warm Roasted Radicchio, Smoked Mozzarella, Buckwheat, Aged Balsamic. *** Recipe: Warm Roasted Radicchio, Smoked Mozzarella, Buckwheat, Aged Balsamic Ingredients For the buckwheat: 1 cup buckwheat groats 2 cups water 2 tablespoons olive oil 1/2 teaspoon salt For the marinade: 1/2 cup olive oil 2 cloves of garlic, peeled and finely chopped Salt and pepper, to taste 1/4 teaspoon red pepper flakes 1 ball smoked mozzarella 1 head radicchio 1 bunch curly spinach, washed and spun dry For the aged balsamic vinaigrette: 3/4 cup aged Balsamic Vinegar of Modena 2 cups extra-virgin olive oil 1 tablespoon Dijon mustard 1 tablespoon brown sugar 2 cloves of minced garlic 1/4 teaspoon sea salt Cracked black pepper, to taste Directions In a saucepot, add the buckwheat, water, oil and salt and bring to a simmer.