a refreshing salad

This is a yummy summer salad with goat cheese balls. This recipe was adapted from one I found in an issue of Vegetarian Times (I can’t recall what issue now). (This magazine has great content, but I have found it to have poor customer service– I recommend skipping the publication and just searching their website for recipes).

Salad

I bunch mixed greens (I used a combination of spinach and red leaf lettuce)

2 peaches or nectarines, sliced into medium sized wedges

1 tomato diced

Goat cheese balls

3/4 log goat cheese

1 cup finely chopped toasted pecans

Roll the goat cheese into balls, and then roll them in the pecans (I like to eat my salad with warm goat cheese balls, but it’s good with them cold too).

and until there is a decent infrastructure there, giving larges sums of money might not make sense, as it would not be put to the best of uses.

Vinegarette

You’re sort of on your own here. I made my own, but didn’t pay attention to measurements. Here’s the ingredient list though– I say experiment with whatever is in the fridge.

A few strawberries, cirtus vinegar, balsamic vinegar, olive oil, 1 very small nectarine, a tiny bit of ginger, 1 clove garlic, about 1/4 of a small red onion, some tangerine marmalade, lots of honey (especially if your fruit is tart).

Radish Salad

We found ourselves with tons of radishes last month. This salad is the tastiest radish recipe I found. I usually double it.

From Bon Appétit

1/2 cup finely shredded radishes [about 8]
1/4 cup finely chopped fresh chives
3/4 teaspoon oriental sesame oil

Shred the radishes and mix the ingredients. Season with salt and pepper.