WATERMELON WITH BALSAMIC SYRUP AND FRESH MINT
1 cup of balsamic vinegar by 1⁄2 to 1⁄3 over medium heat. Cool and
Cut a small ripe watermelon into 1 1⁄2” cubes and chill well.
Chop about 20 fresh mint leaves.
Drizzle cooled balsamic syrup over the
chilled watermelon and top with chopped mint.
SALAD OF SUMMER GREENS WITH A STONE FRUIT OR BERRY VINAIGRETTE
1 cup ripe fruit or berries (peaches, plums, apricots, raspberries, blackberries, strawberries all work well, but do not mix in the vinaigrette)
1⁄4 cup honey
1⁄4 cup good red wine vinegar
1⁄3 cup extra virgin olive oil
1⁄2 tsp. dijon mustard
1⁄4 tsp. chili, ground or fresh (chipotle works well blackberries and peaches and jalapeno with strawberries) optional
salt and pepper to taste
Combine all ingredients in a blender or food processor and process until well combined.
5-6 cups greens (a mix with spinach and/or arugula works well)
1 cup toasted pecans
1-1 1⁄2 cups of fruit or berries (match the fruit in the vinaigrette or use a combination that works well together like blackberries and peaches)
Combine greens, fruit and nuts together. Toss with just enough vinaigrette to lightly coat.