Mixed Greens

Dear Summer,

Please don’t ever leave.

I love how you bring the bright, radiant sun out to warm us.

I love how you encourage me to wear flip flops every day (even to work).

And I love how you bring out the incredible sweetness and intense flavor to stone fruits. It makes me want to eat them all the time! Nectarines, peaches, plums, pluots….oh, the endless possibilities!

And Summer, you also inspire me to eat light and fresh dishes. So I decided to take your hint and threw some delectable stone fruits into some greens. A salad filled with all types of mixed greens to give that peppery verdant flavor, a needed savory element with the thin prosciutto slices, a salty & nutty profile from the parmesan cheese and much needed texture from the chopped pistachio nuts.

I don’t even bother with a vinaigrette. Instead, I opt for a bit of freshly squeezed lemon juice for acidity and a drizzle of EVOO for that needed richness.

Divine.

So Autumn, please push the snooze button a few more times to allow my Summer to stay a bit longer.

xoxo.

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Stone Fruit & Prosciutto Salad
Serves 1

Ingredients:

2 cups mixed greens (arugula, romaine, baby spinach, etc)
¼ cup sliced peaches
¼ cup sliced nectarines
¼ cup sliced plums or pluots
2 thin slices prosciutto, torn into pieces
1 tablespoon roughly chopped pistachio nuts
1 ounces parmesan cheese shavings
juice of 1 lemon wedge
1 tablespoon quality extra virgin olive oil
2 pinches kosher salt
2 pinches coarse black pepper

Plate the first seven items on a serving dish. Squeeze the lemon juice over the plate, followed by the drizzling of olive oil. Season with the kosher salt and black pepper. Enjoy!

My siblings and I live all over the country so when we come home for Christmas, we try and squeeze in as much time with each other as possible. And of course when we’re together, there is always some type of cooking, eating, laughing….and sometimes even a little bickering. Hey—just because we’re older, we’re still siblings after all 🙂

Before joining our extending family for dinner and presents on Christmas Eve, the siblings (sibs-in-laws, kids, and 4-legged furry kids) gathered for lunch. The menu included Peach Bellini Cocktails, Cosmopolitan Martinis, Lemon Bars, Red Velvet Cupcakes, Rosemary Bread, Pear and Gorgonzola Salad, and a decadent Seafood Cioppino in honor of our Mom.

I thought this Asian Pear and Gorgonzola Salad would be a nice compliment to our lunch spread—-plus the green and red colors added a lovely festive touch. When I initially thought of making it, I had intended to use Bosc or Bartlett Pears. But when we had some juicy Asian Pears on hand, my sister suggested that they would be a nice alternative. You’ll also find that most pear salads will have walnuts in them. But since walnuts are my least favorite nuts, I swapped them out for one of my favorites—pistachios. Yum.

I think the end results was a bright dish that had great texture balance from the crunch of the pomegranates and pistachios to the creamy and slightly piquant flavor from the gorgonzola to the verdant essence from the greens. As for the Pomegranate Vinaigrette, it brought together all of the components without overpowering them.

Would our Mom have enjoyed the meal? I have no doubt she would have loved it.

And I think she would be extra proud of us for eating our veggies. 🙂

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Asian Pear and Gorgonzola Salad with Pomegranate Vinaigrette
Serves 6-8

Ingredients:

8 Cups Mixed Greens (ie. Arugula, Baby Spinach, Mâche, etc.)
2 Small Asian Pears, sliced paper thin
1/3 Cup Fresh Pomegranate Seeds
½ Cup Gorgonzola, crumbled
1/3 Cup Pistachio Nuts, roughly chopped

Pomegranate Vinaigrette:
2 Tablespoons Fresh Pomegranate Seeds
3 Tablespoons Red Wine Vinegar
½ Teaspoon Sugar
2 Shallots, thinly sliced
½ Cup Extra Virgin Olive Oil
Kosher Salt and Fresh Cracked Pepper to taste

Prepare Vinaigrette. In a small sauce pan or skillet, heat olive oil on low. Add shallots and cook until softened—about 2-3 minutes. Remove from heat and cool. Place pomegranate seeds in a small bowl. Using a fork, crush the seeds to allow the juices to come out. Add shallots, sugar, and red wine vinegar. Slowly whisk in the olive oil from the shallots until fully incorporated. Season with salt and pepper to taste.

Arrange the greens onto a large platter. Place the pears over the greens and sprinkle the pomegranate seeds, pistachios, and gorgonzola on top. Drizzle the vinaigrette over the salad and serve immediately.