Monique's Sexy Recipes: Arugula, Avocado, and Asparagus Salad

Arugula Avocado Asparagus Salad
This recipe contains 3 foods known to be aphrodisiac by the ancients and by adding the basil vinaigrette it embraces the sensual feeling

Ingredients:

• 1 bunch arugula, or 5 ounces baby arugula, washed and spun dry
• 1 avocado
• 1 bunch pencil asparagus, steamed for 3-4 minutes
• Juice of ½ lemon
• 4 tablespoons toasted pistachio nuts
• For the Basil Vinaigrette:
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon finely chopped shallot
• 3 tablespoons extra virgin olive oil
• Sea salt and freshly ground pepper
• 2 tablespoons chopped fresh basil

Preparation:

Divide the arugula between 4 plates. Quarter the avocado, and slice each quarter lengthwise into 4-5 segments, sprinkling with lemon juice to prevent discoloration. Fan each quarter of avocado on top of the greens. Divide the steamed asparagus amongst the 4 plates, and top with the pistachio nuts.

Combine the vinaigrette ingredients and spoon about 1 tablespoon of dressing over each salad. Serve immediately.

Serves 4 as an appetizer or 2 as a main course

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Disclosure: The above recipe adapted by marcrobioitc,about.com.

Monique's Sexy Recipes: Honey mustard chicken with melon balls and kiwi…

Honey Mustard Chicken
with Melon Balls and Kiwi

•2 6­ ounce chicken breasts, boned and skinless
•1/4 cup Dijon mustard
•1/4 cup brown mustard
•1/4 cup honey
•3 tablespoons light cream
•1 pinch salt
•1 pinch white pepper
•1 tablespoon salted butter
•1/2 medium cantaloupe
•1/2 honeydew melon
•1 medium kiwi
•2 tablespoons mayonnaise
•2 large mint leaves as garnishes

Combine both mustards, the honey, cream, and salt and white pepper in a medium bowl and mix well. Next, spoon half of the mustard sauce into a glass mixing bowl. Set remainder aside.
Roll chicken in mustard marinade in the glass bowl, turning to coat completely. Cover and refrigerate for 30 minutes.
Heat butter in a large skillet over moderate heat until foamy. Remove chicken from the mustard marinade, shake off excess liquid and discard remainder. Place chicken in skillet and cook for 5 minutes on each side, or until chicken is well browned and no longer pink in the center and juices run clear.

To prepare melon balls, cut melon in half and remove seeds with a spoon. Prepare 2 cups of melon balls by scooping out equal amounts of flesh from each melon. Use a melon baller for this task (you can also use a 1/2-teaspoon measuring spoon if a melon baller is not available). To prepare kiwi fruit, peel and cut into thin slices. Set fruit aside.

Slice chicken breasts crosswise against grain and fan out on serving platters, set to the side. Place reserved mustard sauce in small saucepan. Whisk in mayonnaise and heat thoroughly, using moderate heat. Drizzle some mustard sauce over chicken
breasts. Add melon balls and kiwi, garnish with mint leaves; hand pass the remaining sauce.



Disclosure: the above publication is for entertainment purposes only. Recipe adapted at romanticmodds.wordpress.com. Images source: google. Images don't reflect the above recipe.

Monique's Sexy Recipes: Flirty Fresh Sexy Salad with Raspberry Sauce

Flirty Fresh Sexy Salad

with Warm Raspberry Sauce

Ingredients

• 
  
• For the Saladshopping list
  
  
• Baby Spring Leafy Green Mix
• 2 fresh pears or 4 Halves of Canned Pears
• 1 Small Can mandarin oranges, drained (reserve the liquid)
• Bleu cheese Crumbles
• Handful pecan halves
• 1 Tbsp butter
• Handful dried cherries
• For the Dressing
• 1 1/2 Tbsp butter
• 1 1/2 Tbsp raspberry jam
• 1 Tbsp Reserved juice from mandarin oranges(or)
• Splash balsamic vinegar

How to Make it

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• For the Salad:
• Place greens in individual salad bowls.
• Quarter the pears and place 4 quarters on each salad in a circular pattern over the greens.
• Place Mandarin Orange sections, about 6 or 8, over the greens.
• Sprinkle with Bleu Cheese Crumbles - amount varies to your taste - I am very generous with mine!
• Top with Dried Cherries - about 6 or 8 chopped on each salad.
• Melt butter in saute pan and saute pecans for about two minutes then set pecans aside to cool while you make the dressing.
• Dressing:
• With the same saute pan melt 1 1/2 Tbsp butter.
• Add the jam, juice, and vinegar and mix together until jam and butter dissolve.
• Add pecans to salad, about 6 or 8 for each salad.
• Drizzle warm dressing over the top!
• Be prepared for your taste buds to sing!

ShesDaily.com

Disclosure: the above publication is for entertainment purposes only. Monique's Sexy Recipes is bought to you by Monique Gibbs a person passionate about food and romance. She has extraordinary passion for collecting recipes and even add her own sexy touch to them. The above recipe has been adapted by grouprecipes.com