Episode 31 Wild and Gathered Summer Salad

The base is a mix of bitter-style greens or baby greens. The dressing stays the same all year round as well as the spiced pecans. The fruit and cheese change with the season. This salad was a star on my wedding menu during my years of catering because it was always so beautiful and the taste is sensational.

The dressing is a classic vinaigrette of maple syrup, apple cider vinegar, canola, or grapeseed oil and mustard. It stays cohesive and does not separate once mixed because the mustard binds it. It is delicious and can be used for other salads that require a sweet and sour flavor.

Here's how I make it in the other seasons. I use the same baby greens, dressing, and nuts, however, I switch out the fruits and cheeses to reflect the local bounty

Fall- Apple Slices and Goat Cheese

Winter- Dried Fruits or Oranges and Parmesan Cheese

Spring- Strawberries and Feta Cheese

When I serve it for a party, I set up the greens, fruit, cheese, and nuts in a bowl, and then about 10 minutes before I serve while I'm getting the last-minute details done I use a squirt bottle and squirt the dressing around the inside of the bowl. Then when It's serving time and I am pulling the foil off of the other dishes, I toss the salad on the fly. This was an old catering trick because the dressing does not make the salad soggy when it's on the side of the bowl.

I like to use the Spiced nuts on my Charcuterie Boards, and They are great on Baked Brie with a drizzle of Cognac.

To print this recipe, click here