Tempt summer-singed appetites with this breezy Mediterranean combo: a sensational salad and crisp crostini topped with shrimp and goat cheese from Dallas’ Sambuca (2618 Elm). Executive chef Willem De Froy says contrast is the key: “You pile the peppers, which are sweet, on top of the crostini with goat cheese, which is basically tart, and the combination is very interesting.” De Froy also mixes and matches flavors in the salad, with the sweet and sour elements of the vinaigrette offering a counterpoint to the cured taste of Parma ham. “When you bite down, you get those little explosions of flavor,” he says. “It’s pretty wonderful.”

Try Willem De Froy’s recipe for Shrimp-and-Herbed-Goat-Cheese Crostini