A Summer Salad & An Anniversary Celebration
I spent yesterday celebrating with my family and toasting my grandparents on 57 years of marriage. I can only aspire to have the same relationship and number of years banked with J as they have exemplified. Love & Hugs to you both. Congrats!
Everyone knows any good celebration requires three key elements: People. Food. Drinks. All components were on hand this weekend. BBQ = Success.
My contribution to the event was a salad. There used to be a time I found salads to be boring. However, that is no longer the case. Fruits, cheese, nuts and an awesome blueberry dressing make eating spinach fun. Fun? Yep, Fun! Summer salads are all about using the freshest ingredients. The stars of the show today are Blueberries and Nectarines. Throw in a little Brie and candied almonds. Winner, winner!
My contribution to the event was a salad. There used to be a time I found salads to be boring. However, that is no longer the case. Fruits, cheese, nuts and an awesome blueberry dressing make eating spinach fun. Fun? Yep, Fun! Summer salads are all about using the freshest ingredients. The stars of the show today are Blueberries and Nectarines. Throw in a little Brie and candied almonds. Winner, winner!
Blueberry-Nectarine Salad w/ Brie and Candied Almonds
Dressing: (Blueberry Vinaigrette)
1/4 cup olive oil
1/4 cup blueberry jam
1/4 cup olive oil
1/4 cup blueberry jam
2 Tbsp apple cidar vinegar
2 tsp dijon mustard
In small bowl, whisk vinegar with jam and dijon mustard. Slowly whisk in oil until well combined.
Candied Almonds:
1/4 cup almonds
2 Tbsp granulated sugar
2 Tbsp water
Place almonds, sugar and water in small saucepan set on medium heat. Stir to dissolve sugar. Simmer mixture, stirring occasionally, until golden and almonds are coated, about 5-7 minutes. Transfer to parchment lined baking sheet to cool.
2 tsp dijon mustard
In small bowl, whisk vinegar with jam and dijon mustard. Slowly whisk in oil until well combined.
Candied Almonds:
1/4 cup almonds
2 Tbsp granulated sugar
2 Tbsp water
Place almonds, sugar and water in small saucepan set on medium heat. Stir to dissolve sugar. Simmer mixture, stirring occasionally, until golden and almonds are coated, about 5-7 minutes. Transfer to parchment lined baking sheet to cool.
If possible make these a day ahead, or at least a few hours before, to allow sugar to completely harden.
Note: You can never have enough 'sugar nuts,' double this part of the recipe. Any good cook needs to do quality assurance prior to serving family and friends.
Salad:**
6 cups baby spinachNote: You can never have enough 'sugar nuts,' double this part of the recipe. Any good cook needs to do quality assurance prior to serving family and friends.
Salad:**
1 1/2-2 cups blueberries
3 nectarines, quartered and sliced
1/2 cup brie, diced
1/2 cup candied almonds
1/2 cup candied almonds
dressing to taste
To assemble: Combine, blueberries, nectarines and spinach. Add dressing, using as much or as little as desired. Toss to coat. Sprinkle with cheese and almonds.
ENJOY! LOVE, JS
** Feel free to play around with the proportions. I'm a fan of the fruits, nuts and cheese, so I tend to throw in extra here and there. You can't really mess up this salad up.
This looks delicious!I love brie in salads, something I don't see often enough. :)
ReplyDeleteOh my, this looks fabulous!
ReplyDelete