Mixed Green Summer Salad


I made this salad for company last night and received wonderful reviews;  I, personally, can not wait to have it again.  (you’d think I’d learn to stop trying new recipe ideas and experimenting on company…thankfully it did not backfire this time; livin on the edge over here, folks) It makes a wonderful side dish but would also be the perfect main dish with a grilled chicken breast on top.  A crave-able combination:  creamy goat cheese and avocado, sweet, bright, juicy nectarine, smokey bacon, crunchy pine nuts and a tangy vinaigrette.  Summer-fabulous.

Mixed Green Summer Salad


For the Vinaigrette:

1/2 Cup Olive Oil

1/4 Cup Red Wine Vinegar

1 Tablespoon Dijon Mustard

2 Teaspoons Honey

1/2 Teaspoon Salt

1/4 Teaspoon Black Pepper

For the Salad:

5-8 Ounces MIxed Greens

1 Nectarine, diced

1 Avocado, diced

4 Slices Nitrate and Nitrite Free Bacon, cooked and chopped

3 Ounces Goat Cheese, crumbled

1/4 Cup Pine Nuts


Make vinaigrette:  in a medium bowl whisk together olive oil, vinegar, dijon, honey, salt and pepper until it begins to thicken and is completely combined.  Set aside.  Can be stored in the refrigerator for up to one week.

Assemble salad:   combine greens, nectarine, avocado, bacon, goat  cheese and pine nuts in a large bowl.  Drizzle with 1/4 cup of the vinaigrette and toss gently.  Serve remaining vinaigrette on the side.