I got the idea for this salad from a hostess in Savannah who threw an amazing brunch for my buddy Alex, the day after her wedding. Romaine and spinach, goat cheese, pine nuts and water melon. . . and I added edible nasturtium blooms. The dressing is made of watermelon juice, walnut oil, white wine vinegar, sugar, salt and pepper.
It's the perfect summer salad and a nice pairing for entrees that are strong tasting--like the vinegary/smokiness of N.C. pulled pork. It's cool and crisp and sweet, a little creamy. And really pretty.
No comments:
Post a Comment