Girl Time and A New Salad

Last week, but I took a road trip to Spokane to visit one of my college roommates.  I loved every moment of it, even the four and half hour drive in each direction.  You see, I haven’t taken the time to explore much of Washington beyond Seattle and the Eastside, so it was amazing to see how varied the landscape is.  

The best part of my trip was spending two whole days with Keia, one of my dearest friends. We rolled two years of catching up into a few days.  There was a lot of talking and laughing and eating.  One of the high points of the visit was a leisurely patio lunch at an organic restaurant called Luna after a morning spa treatment.  This is where I met my new salad crush. And, I’ve spent the last week coming up with an approximation of this lovely meal:

Mixed Greens with Nectarines, Blueberries, and Goat Cheese

Salad

1 package (5 0z) mixed or spring greens

2 nectarines, sliced

1/3 cup blueberries

1/4 cup crumbled goat cheese

Dressing

1/4 cup white balsamic vinegar

1/4 cup olive oil, preferably extra-virgin

1/2   tablespoon honey

1 tablespoon finely minced fresh rosemary

Sea Salt and pepper

Directions

Mix the dressing first by whisking together the white balsamic vinegar, honey, finely chopped rosemary, salt and pepper. Then, slowly whisk in the olive oil. 

Fill a large bowl with your greens, nectarines, blueberries, and goat cheese. Pour dressing onto the salad and toss to coat evenly.

And now for the best part, share and enjoy! Or if you (like me) live with someone who is not a salad enthusiast,  indulge  in a moment of gluttony.

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