When I graduated from The Culinary Institute of America (CIA) in Hyde Park, New York some 14 years ago, it was with arrogance and the same thought of Leonardo DiCaprio in the movie Titanic; ”I’m the king of the world!” (the culinary world at least). In my own defense I have to say that I am not the only CIA grad with that attitude, unless things have changed, the majority have it. When one receives a degree from the most prestigious culinary school in the world, the attitude naturally comes with the diploma.

My goal was to make my mark on the San Antonio culinary scene by creating gastronomic combinations never before seen or tasted in this city. I set out to achieve my plan but soon discovered that it was not as easy as I thought, not to mention that others before me had the very same idea, and even others had already reached that goal.

Persevere I did though, and soon that mark was made. Articles were written, stars were given, television appearances were booked, and the accolades kept rolling in. My most important achievement was when I was asked to teach my very first cooking class. So with attitude in tow, I presented to my students “Smoked Salmon and Goat Cheese Terrine Wrapped in Crispy Potatoes with Scallop Seviche.” If your mind is spinning and you have had to re–read the name of the dish repeatedly to try and grasp the idea, you have a glimpse of how the students felt as well. Though I met my goal of creating a gastronomic combination never before seen or tasted in this city, I failed miserably when I expected people to go home and make it in their kitchens. And that is when my culinary outlook started to change, because I found that if I were to teach people to cook and if I expected those same people try my ideas in their own homes, the dishes had to be simpler.

Soon I found that people are not only looking for simple recipes, but recipes that are easy to prepare, especially if they are expected to cook at home. This knowledge came as I started traveling extensively around the country and abroad presenting my cookbook and gourmet product line to people. The other thing I learned while listening to the public that really shocked me, was that there are a number of people out there that do not even like to cook. The first time I heard that comment, I had to be revived and helped up off the floor! Food is my entire life! Though it still makes me wince, I’ve gotten a little more used to hearing it.

With all of this in mind I have set out to invent recipes that are quick, easy, and, of course, full of flavor. Armed with the surprising knowledge that many people do not like to cook, I have also tried to create recipes that will make you say “Hmm, that looks easy enough for me to try at least once.”

That being said, it can’t get easier than this recipe. It sounds fancy but is put together in less than five minutes, and without even turning on your oven.

• Beef or pork roast, store–bought, not the one from the deli
• Mixed salad greens
• Chef Michael’s Fat Free Vinaigrette, recipe follows
• Gorgonzola cheese, crumbled
• Candied walnuts

Slice the roast into nice size pieces; set aside. Toss the mixed greens with the vinaigrette (that has been made with fig preserves) and top with the sliced meat. Sprinkle with cheese and walnuts. Enjoy!

Chef Michael’s Fat Free Vinaigrette

• 16 ounces of your favorite flavor of jam, jelly, or preserve
• 1 shallot, minced
• ½ cup rice vinegar
• Salt & freshly ground black pepper, to taste

Combine the jelly and shallots in a bowl; whisk in the rice vinegar. Season the dressing to your liking with salt and pepper; store in the refrigerator.

Here are some notes so that the first time you make this recipe it will be a success: The roast I use is the one that is precooked and found in the prepared foods section at stores like H–E–B, Sam’s Club, and Costco. The candied walnuts are usually in the snack aisle– get two bags because the first one won’t make it to the salad. If gorgonzola is not your favorite, try another cheese. The same goes for figs, if this fruit is not for you try another flavor.

You will master this recipe the first time you make it; experiment on the second go around. My favorite way is to use smoked duck for the meat and orange marmalade for the dressing. Whether for a last minute family meal or an elegant one, make this recipe your own and enjoy.