I had inspiration this weekend. I was walking through my local farmer’s market in Dupont Circle where the freshest greens attracted my attention. They were practically overflowing out of wooden bins, ready for the taking. I just had to get some- they had a great mix of several different types of lettuce including small edible flowers!
For lunch, obviously, I had to make a salad. I used a fresh crisp bosc pear perfect with the fresh greens. Then I used some toasted walnuts and blue cheese crumbles. These flavors go wonderfully together- the pear matches beautifully with the strong blue cheese flavor! For the vinegarette, I used 1 tablespoon of EVOO, 2 teaspoons of white vinegar, and a dash of Dijon mustard- perfect for a light summertime lunch.
I’m sure many variations of this salad will be seen this summer. I’m already thinking of a sweet apple and sharp cheddar salad
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