2 Quick & Delicious Recipes For Your Labor Day BBQ

WATERMELON WITH BALSAMIC SYRUP AND FRESH MINT
 
Reduce 1 cup of balsamic vinegar by 1⁄2 to 1⁄3 over medium heat. Cool and reserve. 

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 

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. 

Salad
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.