The wonderful thing about parties is that there are almost always leftovers. One of my favorite things to do with them is to invent leftover salads made with whatever happens to been in the fridge. Sometimes this works out easily, for instance with my Thanksgiving leftover salad made up of spinach, roasted winter vegetables, and toasted pecans, all tossed in a cranberry sauce and balsamic dressing, and garnished with thick shards of Parmesan; other times the task turns out to be a bit more challenging. For example, one time I ended up with limp mesclun greens dressed in a tahini dressing accompanied by wasabi smeared with tuna. What can I say, these were the ingredients I had to work with. This party, having been a pairing party, was particularly fruitful in the leftover department - cheese, fruit, more cheese etc. - and so composing a delicious salad was not a challenge.
Arugula, Fennel, Haricots Verts, with Grapes, slivered Almonds, Lemon Zest, and Irish Cashel Blue Cheese, tossed in a Rose Water Dressing escorted by two rolls of Roast Beef smeared with Olive and sun dried TomatoTapenade. OHG!