March 20, 2012 3 Comments
Sometimes, things come together on a plate and it’s Just Right.
This salad from last week was just that. A delight.
I took my time making it, savoring every step of the process, then savoring every. single. bite. Slowly. Mindfully. Joyfully.
Wanted to use the beets that were left over from my beet panini from the other day, and I had just bought some delicious-looking goat cheese and pears. The stars were aligned, and then I aligned them all on my plate.
The play between textures and sharpness of flavors between the pears and the goat cheese was wonderful, and was nicely complimented by the fresh earthiness of the greens.
I actually enjoyed some parts of the salad that had no dressing on them, as it allowed me to really taste the ingredients.
Mixed salad greens, about 2 cups
1 pear, sliced
1/3 can sliced beets
1/4 to 1/3 cup goat cheese, crumbled (mine was an herbed chevre)
1/2 avocado, sliced
Juice of 1/2 lemon
1/4 cup balsamic vinegar
1 – 2 teaspoons olive oil (I tend to keep the oil to a minimum, but if you enjoy more oil on your salad, go ahead and use more)
1 teaspoon dijon mustard
1 teaspoon dried or fresh rosemary
fresh black pepper to taste
Using a fork or small whisk, whisk the dressing ingredients together
To prepare the salad, assemble the greens on your plate, then place the beets, avocados, and goat cheese on top of the greens. Assemble the pear slices around the plate, then either drizzle the dressing on top of the salad, or keep it on the side.
Here’s to a greener, healthier us! After eating this salad you will feel both satisfied (by the healthy fats in the olive oil and avocado), and light – a great combination in my opinion.