Occasionally, Penny will follow a recipe from a new cookbook to the letter, to be sure her results are the same as the author. It's a good way to test the reliability of the instructions. But, sometimes, there is no way for us to enjoy the recipe as written because of an allergy to an ingredient or because we would have to shop for a few items before we could try it.
This fig and arugula salad is a good example. Penny spotted figs in the grocery store and remembered a recipe she had marked in Naturally Nourished: Healthy, Delicious Meals Made with Everyday Ingredients by Sarah Britton.
Sarah's recipe was dressed with a toasted walnut sauce which would not work with one of our allergies. But the combo of arugula and figs was certainly worth exploring.
We had an open package of goat cheese that was waiting to be used, so some of that was sprinkled around the figs and greens. For a dressing Penny made a raspberry vinaigrette. (That was made with a local organic gem, Silferleaf Farm Raspberry Infusion Sweet Vinegar.)
This salad was not just delicious, it was spectacular! What's more, it will become a model for salads that can keep us eating healthy all summer long. We'll combine one tangy seasonal green with one ripe and luscious fruit and some dabs of creamy cheese and top with a dressing that will bring out the best in that combination.
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Words: Penny & Ed Cherubino
Photos: ©2017 Penny & Ed Cherubino
that I found on Amazon and added it drop-by-drop until I found the perfect solution for me. I like just a hint of flavor and in this case a hint of pink!
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