1 Roma tomato

1 tbsp Olive Oil

¾ tsp EPICURE Paris Bistro

2 C greens(lettuce, spinach, etc.)

½ C cubed French Edam Cheese or Blue Cheese

¼ C olives

1 squash

1 can white beans rinsed and drained

1/3 C capers fry them up for 3-5 minutes until brown in colour

5-6 caper berries

1/4 white onion sliced

DRESSING

¼ C water

2 tsp Epicure Paris Bistro

1 tsp wine vinegar

1/3 C olive oil

EPICURE Sea Salt and Black Pepper to taste

Using Prep Pro Chef Knife cut tomato into strips, place in the 4 cup Prep Bowl , add olive oil and Paris Bistro, mix well. Spread tomato pieces on a ¼ Baking Sheet lined with the silicone liner.

Roast for 25 minutes at 400F.

With Y-peeler , peel your squash and cut into cubes, steam in the rectangular steamer for 4 minutes.

Prepare dressing in the cruet by mixing water, Epicure Paris Bistro, wine vinegar and olive oil. Set aside.

In 4 C prep bowl place beans, roasted tomatoes, onion, olives, squash and dressing, mix well.

Plate greens, top with squash mix, onions, cheese and caper berries.

Parisian Squash Salad