Short and sweet today guys! Short and sweet…
Aside from being completely, insanely busy with life lately, I’ve also been completely and insanely busy with projects!! And I’m not complaining by any means because I LOVE working, but I definitely find myself missing talking with you guys. I mean, the last post I shared was last Monday. How is that possible?!?!? I sort of came to the realization a few days ago that I’m the only one putting pressure on myself to keep up with posting on an every other day basis, and that it’s really not a big deal to just post when I can as long as I’m still creating and shooting and scratching my creative itch that will turn into a full blown rash if I can’t do it. For real…
And so that’s what I’ll be doing. Getting in the kitchen and making things pretty when I can, and sharing them with you when I can…like this morning with this late summer salad. This salad is the epitome of fresh flavor and it’s quickly become my new favorite lunch. It’s sweet, it’s savory, and it’s got all kinds of texture going on to keep you on your toes. My favorite way to dress a salad is simply with any kind of vinegar, and avocado. I’ve never been a really big dressing person, unless it’s a super delicious caesar that’s packed with garlic. But I do like the idea of something a little bit creamy and a little bit tangy, hence the avo mixed with vinegar. It’s the perfect combination to me and I put in on my salad every single time…
How do you guys like your salad? Is fruit on it ok for you, or do you find it totally weird like some people find pineapple on pizza? I’m for sure a ‘fruit anywhere, all the time’ kind of gal, so it completely works for me here. Especially paired with the ridiculously good goat cheese. It’s a win-win in my book. ENJOY!
Late Summer Salad with Mixed Berries, Peaches, and Goat Cheese
- 3 cups mixed spring greens
- 1/2 cup thinly sliced red onion
- 1 1/2 cups mixed berries
- 1 large peach, sliced
- 2 tablespoons pine nuts
- 1 cup sliced grilled chicken
- 1/2 avocado, sliced
- 1/2 cup goat cheese crumbles
- 1/2 cup balsamic vinegar
- rosé for drinking
- In a small saucepan, simmer the balsamic vinegar until reduced by half and slightly thickened like syrup.
- Evenly distribute salad greens amongst two plates or bowls. Top each salad with 1/2 of each of the toppings and enjoy with balsamic reduction drizzle.