Kale Strawberry Blue Cheese Salad
A big, healthy plate of bold spring flavors
Did you guys have a good Fourth? For me, yesterday was about as ideal as it could possibly be. I started the day off right with ten hours of sleep.
Maybe it’s a weird thing, but basically, if I am not going to work, I will sleep until 8 or 9 in the morning and get ten full hours. I don’t think I’m in sleep debt, because we almost always get 7 or 8 on weeknights. I think sometimes I just like extra. Plus that whole running thing takes a lot of energy.
Anyway, once I actually woke up and had some coffee and banana-chocolate-walnut oatmeal, I spent a few hours working in the garden in the SUN. YES, IT WAS SUNNY ALL DAY OMG. I harvested all of the remaining spinach and replanted a new crop so we can get back to having lots of leaves… the previous round of spinach had grown to be 3 feet tall and was going to seed. I also felt that the rhubarb was crowding my beets and lettuce a little bit, so I was forced to harvest two pounds of it and make more rhubarb syrup. Yes, it was essential.
And after doing all of that, Dave and I started work in the kitchen. While he made an AMAZING pineapple upside down cake and a sourdough bread loaf, I made this salad and my rhubarb syrup. We also made cookies. What kind, you ask? I’ll have to save that for later this week Let’s just say they are chocolatey goodness with frosting.
This is what we had for lunch, along with the end of a baguette and a bit of balsamic and olive oil. I’m on my own tonight since Dave is going to a fancy TV shoot, so I may just eat the rest of the fresh mozzarella straight for dinner. With cookies.
This salad came about because a) nectarines are in season and on sale, and b) as I mentioned earlier, I harvested a metric ton of spinach from the yard:
So here’s what you need for salad for two:
2-3 cups of fresh spinach
6-8 fresh grape-sized mozzarella balls
Handful of walnuts
Baguette on the side
Basically no prep involved except tearing and slicing Wash everyhing, then tear the spinach up a bit and divide between two plates. Slice a fresh nectarine and add to the greens along with the mozzarella and walnuts (You may wish to break up the walnuts a little, depending on how big the chunks are). Drizzle with olive oil and balsamic vinegar. Serve with a sliced baguette.
After all of our baking was done, we headed over to our good friends’ for a delicious barbecue with delicious beer – best possible way to spend the evening. Mad props to Pete for some amazing chicken and pork! I also got to spend some quality time with one of my favorite photo subjects:
Cutest baby on the planet! I’m a pretty big fan of her mom and grandma, too.
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