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!

Sunday, August 3, 2014

37. Raspberry Fig Spinach Salad with Bleu Cheese and Marcona Almonds



















I went on a bit of a salad making binge today.  It’s not everyday that I have a willing and able taste tester in my kitchen.  So as long as my friend, Sonja Lawrence’s appetite held, I had her trying new salads for me.

It’s been an interesting experience this summer, trying so many different combinations  of this thing we call “salad.”  Since I set my challenge at 60, (a number I’ve cursed more times than I can count, and contemplated changing to something lower....but haven’t) it’s forced me beyond my comfort zone and encouraged me to try combinations that I wouldn’t necessarily try.   I’ve come up with many, many new recipes, some shared by friends, some dreamed up in the middle of the night, and some adapted from the vast beyond of social media and recipe books. I thank you all for your contributions.  I’ve especially liked creating the salads shared with me from friends, like I’ve been entrusted to make something for them or by them.  

My daughter, Danica, and I were talking earlier this week, and I mentioned how it’s strange that we really haven’t had the same salad twice this summer.  We’ve been so focused on creating new ones, that I haven’t had time to go back and visit old favorites.  Some of those favorites I’ve made for years.  Some are new to my repertoire, or variations on a theme.  This one, tonight, is one of those.  It’s that perfect combination of sweet, salty and crunchy, a theme I’m definitely fond of.

Raspberries and Figs take center stage on a bed of baby spinach, accompanied by blue cheese and crunchy marcona almonds.   I drizzled it with a homemade raspberry vinaigrette.  Simple.  Delicious.  And totally summer.

Ingredients

2 cups baby spinach
6 black figs, cut in half
1/4 cup fresh raspberries
1/4 cup crumbled bleu cheese
1/4 cup marcona almonds

Raspberry Vinaigrette

3 Tbsp olive oil
2 Tbsp raspberry balsamic vinegar
1 tsp dijon mustard
1 Tbsp honey
1/2 tsp each sea salt and freshly ground pepper

Assemble the salad.  Blend the dressing and drizzle lightly over the salad.  Enjoy!

Serves 2-4
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