a special feature from Arlene Bronstein, Author and Grandmother Extraordinaire*
I got this recipe from a wonderful friend from Miami. She makes this all the time.
When we were in Aspen last summer, she made it with peaches and blueberries. You can use nectarines too. If you can’t find those stone fruits, you can use mandarin oranges. The dressing is so good that I double it and keep it in the refrigerator for a week to use on different salads. Be creative and add ingredients to your liking!
Note: The dressing ingredients are specific. The salad ingredients can be added in proportions that you like.
2 Tablespoons honey
2 Tablespoons Dijon Mustard
3 Tablespoons fresh lemon juice
1/4 Cup Olive Oil
2 Tablespoons Red Wine Vinegar
2 Tablespoons Balsamic Vinegar
1/2 teaspoon Sea Salt. (more to taste)
1/4 Teaspoon fresh pepper. (more to taste)
Put all ingredients in a Mason Jar or other glass jar with lid. Shake well and refrigerate at least
4 hours or overnight. Shake again and adjust salt and pepper.
Peaches. (cut into bite size pieces)
Slivered Almonds. (1/2 cup in a skillet with 1 tablespoon melted butter…keep stirring until brown)
Ripe avocado (cut into bite size pieces)
English cucumber. (cut in half and sliced thin)
Rotisserie chicken. – cut into bite size pieces
Manchego cheese – cut into bite size pieces. (or other hard, white cheese)
If you are in a hurry, you can buy the spinach, arugula and romaine pre-washed in bags.
*Arlene Michlin Bronstein is the author of a number of cookbooks, including her latest Beautiful Buffets, https://www.amazon.com/dp/1500288330 She also wrote the book My Word is My Bond, using interviews of 21 traders from the Chicago Board of Trade. Using that material, she was the Executive Producer of a documentary by that same name for PBS. In Spring 2013, Arlene’s first children’s book, How Did Nonnie Get to Heaven? https://www.amazon.com/dp/0692449388 was published. She has been married for 46 years. Arlene and her husband Keith have 3 children and 5 grandchildren.