A recent edition of Manjula's Kitchen featured Spinach Salad with Walnut Ginger Dressing.
I was intrigued with the idea of using ginger juice which is obtained by grating fresh ginger onto a cutting board then squeezing the ginger pulp over a small bowl. The ginger juice drops out quite freely and it doesn't take much grating to obtain a tablespoon or so of juice. I'm sure I'll find other uses for this technique.
Here are the main ingredients: olive oil, balsamic vinegar, ginger juice, walnuts, salt/pepper/sugar and (not shown) lemon juice. These are buzzed up in a small food processor. Add a little water if the dressing is too thick, a function of the walnuts, I think.
Chop fresh spinach leaves into bite sized pieces and toss with chopped tomato and chopped apple.
Add the dressing, toss and finish with feta cheese. I didn't have feta, but I had some fresh goat cheese that worked out great. Note the sloppy presentation! Serving guests the salad looks better with the dressing drizzled around the leaves, garnished by the cheese and tossed just before serving.
And, finally, Baked Salmon with Rosemary. Salmon is placed on a bed of rosemary and sliced red onion, topped with rosemary and lemon, and baked at 500 degrees for 20 minutes.