Ah summer. When I was a kid summer was THE BEST. School was out, the weather was great, there were more things to do and everyone had plenty of time. I grew up in Michigan, and summer was definitely my favorite time of year. I remember swimming and bonfires and camping and FOOD. It was magical. We even ate differently in the summer. Fresh fruits and vegetables were plentiful, whereas they really weren't even available throughout the rest of the year.

As I grew older I somehow lost that summer magic. I moved to southern California with my husband and 3 kids, and summer became just another season, so much like the other seasons. I did my best to create the magic while my kids were young, but by the time they were grown it was gone.

Last year I caught myself dreading summer, and actually heard myself saying the words, "I hate summer." I realized it was time for an intervention. I made a "Summer To Do List" and forced myself to get out there and have fun. I went to the beach, enjoyed Shakespeare in the park, picnicked, swam, watched movies under the stars and ate homemade lavender ice cream AND recruited lots of friends and family to do it all with me. Summer was back! It was such a valuable lesson, as I learned that I have to continue to create my life, my fun.

So as June 21st approaches I've started my new Summer To Do List. I really don't need it anymore, but I'll keep it there as a reminder to create, to enjoy, to have fun.

This blog is part of that. Those of you who know me know that I love good food, and I love to share it with people I love. In an effort to try new things and eat healthily, I've challenged myself to make and share 60 Salads of Summer. My daughter Danica, who is a very creative cook, is helping me. And we're looking forward to sharing the fruits of our labor. I can't promise they'll all be healthy, but I can promise they'll all be delicious. Enjoy!

Monday, June 23, 2014

6. Arugula with Peaches, Blackberries, Goat Cheese and Pecans






















The inspiration piece for this salad was a bottle of peach balsamic vinegar.  I wanted to make something that represented the flavors of summer, but at the same time keep it simple and light.  This may well be the summeriest summer salad I’ve made to date.  It’s very simple, very beautiful, and pairs well with pretty much anything off the grill.


Ingredients

6 oz arugula
2 ripe, firm peaches, sliced
1 cup blackberries
2 oz goat cheese
1/2 cup toasted pecans

Dressing

3 Tbsp Peach Balsamic Vinegar*
5 Tbsp Olive Oil
1 tsp dijon mustard
1 tsp honey
1/4 tsp kosher or coarsely ground sea salt
1/4 tsp freshly ground pepper

Add sliced peaches, whole blackberries, crumbled goat cheese and toasted pecans to the arugula.  Lightly dress and toss.  Serve immediately.






*Peach balsamic vinegar is a treat that I discovered while on an impromptu road trip to Ojai, CA with my niece, Jerri Simpson.  We happened upon a local craft fair where the Ojai Olive Oil Company was sampling their locally grown and bottled oils and imported balsamic vinegars.  We each went home with several bottles.  These vinegars are aged for a minimum of 12 years, and then infused with wonderful things like peaches, violets, raspberries...you get the idea.  I’m hooked.  You can order them online here:  http://www.ojaioliveoil.com/balsamic-vinegar-s/1820.htm OR just substitute your favorite balsamic vinegar with this salad.  Almost as good!


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