These recipes will have you on Claude 9

SERVE THESE tasty appetizers with crusty French bread and a chilled French wine - maybe in your own spring-blooming garden.

SMOKED SALMON, GOAT CHEESE, THYME AND CHIVE SPREAD

1 1/2 cups fresh goat cheese, room temperature

3 tablespoons half-and-half

2 tablespoons snipped fresh chives

1 tablespoon chopped fresh thyme

1 teaspoon finely chopped lemon peel

1/4 teaspoon salt

1 teaspoon freshly ground pepper

1/4 pound Norwegian smoked salmon slices, roughly chopped

1 baguette, thinly sliced

Place goat cheese, half-and-half, chives, thyme, lemon peel, salt and pepper in a medium-size bowl. Using a wooden spoon, mix well. Fold in salmon. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Transfer to a serving bowl. Place on a platter. Surround with baguette slices. Serves 8.

SHRIMP AND TRICOLOR PEPPER SALAD WITH CREAMY DIJON VINAIGRETTE

1/3 cup red wine vinegar

3 tablespoons Dijon mustard

1 garlic clove, crushed

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt

3/4 cup extra virgin olive oil

1 pound cooked, peeled and deveined shrimp (21 to 25)

1/4 cup diced red bell pepper

1/4 cup diced green bell pepper

1/4 cup diced yellow bell pepper

2 tablespoons diced red onion

1 tablespoon capers, rinsed and drained

6 cups chopped romaine lettuce

3 tablespoons chopped fresh flat-leaf parsley

Whisk vinegar, mustard, garlic, pepper and salt together in a large salad bowl. Gradually drizzle in oil, whisking until smooth. Add shrimp, all bell peppers, onion and capers and stir well to coat. Refrigerate 20 minutes.

Divide lettuce among 6 salad plates. Divide shrimp salad among plates. Sprinkle with parsley. Serve immediately. Makes 6 appetizer servings.