For the Salads:

• 4 cups chopped leafy or winter greens (brussel sprouts shavings, kale, swiss chard, etc)
• 4 pieces (4 oz) sliced wild caught smoked salmon (this is replacing traditional bacon in a bistro salad)
• 1 tbsp chopped shallot or red onion
• 2 soft or hard boiled eggs
• 1/2 c to 3/4 cup cherry tomatoes
• 6–8 marinated or seasoned green olives (1/3 cup)
• 2 lemon wedges (to squeeze juice on top)
• 1–2 tbsp olive oil
• Sea salt/pepper to taste
• Red Wine Vinegar or Balsamic vinegar/ oil (for dressing)
• Sprouts for Garnishing (optional)
• Dried Fig (sliced, optional)
• Optional Roasted almonds or Marcona almonds (to sprinkle on top)

For the Whipped Herbed Goat Cheese:

• 4 oz goat cheese
• 1/2 tbsp olive oil
• 1 tsp dried herbs or 1 tbsp chopped fresh herbs (I used chive but basil works well too)
• dash of sea salt and pepper
• 1/8 tsp garlic or onion salt. Or 1/2 tsp fresh minced garlic
• this will serve 4 people You will have extra after the salads are made.