To me, April is the shoulder season for salads. We’re not quite ready to go full on into salad-for dinner mode, but a heartier blend of leafy greens and additions along with something from the  barbecue is just right for a warm April day. Here are a few of my favorites, which generally  provide 6-8 servings. 

6 slices bacon, sliced in 1/4 inch pieces 

1/4 cup minced onion 

2 tablespoons sugar 

2 tablespoons flour 

Salt to taste 

1 cup sour cream (use full-fat, it blends better, and this is not exactly a diet salad) 2 tablespoons vinegar 

10 ounce bag fresh baby spinach, torn into bite-size pieces 

Sauté bacon until crisp and drain. 

Reserve 2-3 tablespoons bacon fat in skillet; cook until soft. Alternatively, and more healthfully  but not quite as tasty, you can dispose of the bacon fat and use olive oil instead. 

Combine sugar, flour, and salt, and add to skillet. Stir and blend well. Gradually add sour cream  and cook until slightly thickened. Stir in vinegar and bacon. 

Pour hot dressing over spinach, toss lightly, and serve immediately. 

1 bunch asparagus 

4-5 ounces baby arugula 

1/4 cup pine nuts, lightly toasted 

2 tablespoons olive oil 

1 tablespoon rice wine vinegar 

1/4 teaspoon dry mustard 

1 teaspoon Dijon mustard 

Salt and pepper 

1-2 ounces Parmesan cheese, shaved 

Steam asparagus for 2-3 minutes and let cool.  

On a platter or individual plates, place arugula. Top with asparagus and pine nuts.  

Mix together remaining ingredients for a vinaigrette, pour over salad (as much as you like—you  might not use it all), and top with cheese.

Romaine and Gorgonzola Salad with Roasted Garlic Dressing and Spiced Pecans  

6 tablespoons olive oil 

10 large garlic cloves, unpeeled 

2 tablespoons honey 

2 tablespoons apple cider vinegar 

2 tablespoons apple cider 

1 tablespoon Dijon mustard 

Salt and pepper  

8 cups bite-size pieces of romaine lettuce (1 large head) 

1 cup crumbled Gorgonzola cheese 

Spiced pecans (see recipe below) 

Toss oil with garlic in a small baking dish, cover tightly with foil, and bake at 350ºF until garlic is  golden and tender, about 45 minutes. Cool. Squeeze garlic from skins; reserve oil. 

Transfer roaster garlic to food processor. Add honey, vinegar, cider, and mustard, and blend  well. With processor running, slowly add reserved garlic oil. Season dressing to taste with salt  and pepper. 

Toss lettuce with 1/2 cup Gorgonzola cheese and enough dressing to coat. Sprinkle with remaining 1/2 cup cheese and Spiced Pecans, and serve. 

2 cups water 

1/2 cup sugar 

1 teaspoon ground allspice 

1/2 teaspoon cayenne pepper 

1/2 teaspoon paprika 

1 cup (generous) pecan halves 

Vegetable oil for deep-frying 

Combine water, sugar, and spices in a heavy, small saucepan. Bring to boil; boil until mixture registers 220ºF on a candy thermometer, about 3 minutes. Add pecans and cook until syrup clings to the pecans, about 5 minutes. Drain pecans well.

Pour enough oil into a heavy large saucepan to reach a depth of 1 inch. Heat to 350ºF. Add pecans and fry until brown and crisp, about 2 minutes. Working quickly so pecans don’t burn, use slotted spoon to transfer pecans to paper towels. Cool. Can be made 1 week ahead; store in airtight container at room temperature. 

5-6 ounces torn or chopped butter lettuce 

1 cup sugar snap peas, halved on the bias 

4 thinly sliced radishes 

3 tablespoons olive oil 

2 tablespoons white wine vinegar 

2 tablespoons minced shallot 

1/2 tablespoon Dijon mustard 

1/2 tablespoon chopped fresh tarragon 

1/2 teaspoon each salt and pepper 

Place lettuce, snap peas, and radishes in a serving bowl. Shake remaining ingredients in a  Mason jar until emulsified. Add to lettuce mixture and toss to coat.