It's always better with a little salt!

This is the logo for my friend's herbed sea salts that she sells at both Blue Barn and We Olive, (a great dinner party gift) located on Chestnut St. in San Francisco. Recently, I helped create the marketing materials and put on a cocktail hour where we served drinks and yummy bites highlighting fresh summer veggies, California olive oil, and sea salt. The party was a hit, I think due to the intimate atmosphere and my skills as bartender. Everything was delicious; we served raspberry mojitos and cucumber cocktails, roasted red peppers, summer salads, early girl tomato ragout, and sea salt sugar cookies dipped in chocolate. Below are the recipes for my favorites from the evening. Enjoy!

Cucumber Cilantro Cocktail

Ingredients for 1 cocktail

1.5-2 oz. white rum

1 oz. cucumber-cilantro syrup (recipe below)

frozen cucumber

crushed ice

club soda

Fill an old-fashioned glass one-quarter full of crushed ice. Then add the cucumber-cilantro syrup andrum. Top off with club soda. Put in frozen cucumber slices. Garnish with lime slice and sprig of cilantro.

Cucumber-cilantro syrup (makes enough for 4 cocktails)

1 cup fresh cilantro

1/2 cup sugar

1/2 cup water

½ jalapeno pepper, finely chopped

juice of 1 lime

1/4 of a medium cucumber, chopped

Boil the water, adding sugar, 1/2 the cilantro and jalapeno. Let cool, then put in blender or food processor with the lime juice, cucumber and rest of cilantro. Refrigerate until ready for use.

Warm Goat Cheese and Carrot Salad with Marjoram-Honey Vinaigrette

Ingredients

1 large log goat cheese, cut into 8 equal-size medallions

1 cup olive oil, for dredging

1 cup bread crumbs, seasoned with sea salt and pepper to taste

6 to 8 carrots, peeled and julienned

Sea salt and freshly ground black pepper to taste

Preheat oven to 325°F.

Dip each medallion of goat cheese into the olive oil, then press it into the seasoned bread crumbs.

Place the breaded cheese on a sheet pan lined with parchment paper and bake until the cheese has softened, 4 to 5 minutes. Toss the carrots with the Marjoram-Honey Vinaigrette , salt, and pepper.

Serve the carrot salad with a medallion of warm goat cheese on each plate.

Marjoram-Honey Vinaigrette

Ingredients

1/3 cup champagne vinegar

1 tablespoon lemon juice

1 tablespoon Dijon mustard

1 tablespoon honey

1 shallot, finely chopped

2 garlic cloves, finely chopped

2/3 cup grape-seed oil

Sea salt and freshly ground black pepper to taste

Combine the first 6 ingredients in a mixing bowl. Let stand for 30 minutes. Slowly add the grape-seed oil to the mixture in a steady stream while whisking vigorously. Season with the salt and pepper.