Spiced Tahini Roasted Rainbow Carrot Salad with Whipped Roasted Garlic Goat Cheese, Baby Arugula, Shaved Shallots, Toasted Walnuts, Fresh Cilantro, + a Spicy Blood Orange Gastrique

Spring has sprung, y'all! Let's all join in for a collective rejoice because that officially mean Farmer's Market season is back in full swing, and with that, it means fresh produce is at its' peak! My Mountain Man and I recently went to one of our favorite restaurants and we ordered a roasted carrot salad with goat cheese, arugula, + a citrus vinaigrette. We loved the combination of flavors, so I took the idea and ran with it. It just so happens that I spotted some baby heirloom rainbow carrots (try and say that whole spiel five times fast) and I instantly connected them with the inspiration burning in my belly to recreate this salad. It happens to still be citrus season down south, so I knew that I wanted to make a blood orange gastrique to drizzle over the top. Not only does this add a beautiful, deep scarlet color, but a beautiful acidic note to the entire dish. Oh, and it's got a nice spicy kick that will leave your mouth with slight tingling. After looking through my go-to cookbook, The Flavor Bible, and it suggests to pair carrots with cumin, other earthy spices, nuts, and citrus. I first made a "marinade" of tahini, olive oil, maple syrup, cumin, cardamom, coriander, cinnamon, + turmeric. The baby carrots are tossed + coated in this marinade mixture before being roasted in the over until they are golden brown and just slightly charred. And make sure to allow them to cool to room temperature before you begin assembling the salad, so the whipped goat cheese doesn't melt + the baby arugula doesn't wilt due to the heat. Now I want to make sure that you guys use baby arugula because the peppery note from these greens is so perfect, it doesn't miss a beat. I also added in some shaved shallots for a bit of a bite and some toasted walnuts for some texture. Obviously, I am a complete lush when it comes to goat cheese, especially when it is whipped and flavored with roasted garlic + honey, but you could easily make whipped feta as the base of your salad if you prefer that instead. After the salad is tediously layered and beautified, I sprinkle some fresh minced cilantro to round out all of the flavors. They say a picture is worth a thousand words and in this case, it is completely and utterly true. I cannot think of another dish that would be more enjoyable on a gorgeous springtime afternoon than this salad. So that only means that... you just gotta make it!! Enjoy :)

For the Spicy Blood Orange Gastrique:

1C Freshly Squeezed Blood Orange Juice

1 Blood Orange, Zested

3T Sugar

3T Red Wine Vinegar

2 Sprigs of Fresh Thyme

1T Light Corn Syrup

1t Dried Red Pepper Flakes

Pinch of Salt

For the Whipped Roasted Garlic Goat Cheese:

A Head of Roasted Garlic Cloves, Cooled

4oz Softened Cream Cheese

½C Heavy Cream

10z Honey Goat Cheese

Salt & Pepper, To Taste

For the Spiced Tahini Roasted Rainbow Carrots:

1 ½-2lbs Baby Rainbow Carrots (keep the stems on, but trimmed short)

4T Roasted Tahini

2T Extra Virgin Olive Oil

3T Maple Syrup

2t Cumin

½t Cardamom, Coriander, Cinnamon, + Turmeric

Kosher Salt + Fresh Cracked Pepper (we used a good pinch of salt to balance the sweetness)

For the Roasted Rainbow Carrot Salad:

Prepared Whipped Roasted Garlic Goat Cheese, Chilled

Baby Arugula (do not substitute any other greens, you need the peppery notes)

Spiced Tahini Roasted Rainbow Carrots, Room Temperature

1 Small Shallot, Thinly Shaved

1 Big Handful of Walnuts, Toasted + Roughly Chopped

Prepared Spicy Blood Orange Gastrique, Chilled

Fresh Cilantro, Minced (for garnishing)

Fleur de Sel + Fresh Cracked Pepper, For Sprinkling

Directions:

1. For the Spicy Blood Orange Gastrique: In a small pot, pour in the blood orange juice and add in the blood orange zest, sugar, red wine vinegar, a generous pinch of salt, and sprigs of fresh thyme. Bring this liquid to a hard boil, and then reduce it to a simmer. Allow this mixture to reduce in half, about 5-10 minutes. Once it has reduced down, remove the sprigs of thyme and whisk in the light corn syrup. Bring to a boil once more and allow it to thicken to a nice, smooth syrup. We reduced ours to about a little more than ¼C. Whisk in the dried red pepper flakes and chill the gastrique in the refrigerator until it has completely cooled.

2. For the Whipped Roasted Garlic Goat Cheese: In the bowl of a standing mixer fitted with the whisk attachment, beat together the softened cream cheese, roasted garlic cloves, and salt until thoroughly mixed. Scrape down the sides and turn the mixer to medium-high speed and add in ¼C heavy cream. Continue whipping, while continuously adding a little bit of crumbled honey goat cheese at a time, until the goat cheese is combined throughout. Add in the remaining ¼C heavy cream and beat on high until it is light & fluffy. Season with salt & pepper to taste. Place in the refrigerator to chill slightly.

3. For the Spiced Tahini Roasted Rainbow Carrots: Preheat the oven to 400 degrees and line a baking sheet with parchment paper and spray it with some Pam. Set it aside. In a large bowl, whisk together the roasted tahini, olive oil, maple syrup, cumin, cinnamon, cardamom, Turmeric, kosher salt, and fresh cracked pepper. The mixture will be pretty thick, but that’s okay, it will help to thickly coat the baby carrots. Toss the carrots in the tahini using your hands until they are completely covered. Lay them out in a single layer on the prepared pan and roast for 25 minutes. Boost your oven up to broil and allow them to reach a gorgeous golden brown color with a slight char (just keep an eye on them, you don’t want them to burn). Remove the roasted carrots from the oven and allow them to cool to room temperature before assembling the salad.

4. For the Roasted Carrot Salad: On a pretty dinner plate, spoon a blanket of the whipped roasted garlic goat cheese on the bottom, and then mound a handful of baby arugula on top of the cheese. Now stack the spiced tahini roasted carrots on top of the greens (almost log cabin style), followed by some of the shaved shallots, and a scattering of the toasted walnuts. Drizzle the entire dish with some of the spicy blood orange gastrique, as well as a sprinkle of minced cilantro, fleur de sel and fresh cracked pepper. Serve immediately! 

Herbed, Roasted Chicken Salad Fresh Raspberries, Crumbled Gorgonzola, Praline Pecans, Chopped Fuji Apple, Shaved Red Onion, Spring Lettuce Mix, + Creamy Poppy Seed Dressing

Springtime is quickly approaching the South, y'all. This can only mean that I can enjoy the weather outside on our porch for hours on end, go to the local farmer's market, and make yummy meals that are so fresh that they don't weigh you down. It's truly a gorgeous sight to see when all of Buckhead's flowers begin to bloom and I can actually enjoy it with the top down of my convertible. So when we went to the grocery store yesterday, we were craving something light and refreshing, and ultimately a salad is what we decided on. It begins with herbed, roasted chicken that is unbelievably moist. The rest of the recipe is easy-peasy. You just add all of the ingredients into a large salad bowl and toss it together. I love the balance of flavor that you get when adding fruit and cheese... one is slightly acidic + sweet while the other is creamy + salty. Raspberries and Gorgonzola just seems to be a match made in heaven, quite honestly. And hey, all cheese pairs beautifully with apples as well. But the other ingredients play their part as well, the thinly shaved red onion gives the dish a pop, the praline pecans give it some crunch, and the spring lettuce mix just soaks all of that goodness up. I love to pair creamy poppy seed dressing with any kind of fruit salad, so I made a classic recipe that is boosted up with some garlic, lemon zest, and white balsamic reduction. Really all you have to do is toss the salad together and enjoy :)

For the Herbed, Roasted Chicken:

2 Skin-On, Bone-In Chicken Breasts

2T Dried Herbs (we used a mixture of basil, thyme, oregano, & cilantro)

2T Olive Oil

Salt & Pepper, To Taste

2-3T White Balsamic Reduction

¼C Fresh Herbs (we used a mixture of basil, thyme, parsley, & oregano

¼t Dried Red Pepper Flakes

For the Creamy Poppy Seed Dressing:

¾C Mayo

¼C Buttermilk or Heavy Cream (you can add a little more or a little less if you want it thicker)

3T White Balsamic Reduction

6T Sugar

8t Apple Cider Vinegar

1 Lemon, Zested

1 Garlic Clove, Finely Grated using a Microplane

4t Poppy Seeds

Kosher Salt + Fresh Cracked Pepper, To Taste

For the Salad:

Prepared Herbed Roasted Chicken, Pulled into Pieces

6oz Spring Lettuce Mix

8oz Fresh Raspberries

1C Praline Pecans (roughly chopped)

½C Crumbled Gorgonzola

½ of a Red Onion, Thinly Shaved or Sliced

1 Fuji Apple, Diced

Prepared Poppy Seed Dressing

Directions:

1. Preheat the oven to 350 degrees and line a baking sheet with tinfoil and spray with Pam.

2. For the Herbed, Roasted Chicken: Start off by washing and drying the chicken breasts and then toss them in the mixed dried herbs, olive oil, salt, and pepper. Roast the chicken breasts in the prepared pan in the oven at 350 degrees for 35-45 minutes. Once they have cooled, discard the skin, remove the meat from the bones, and pull the chicken into bite size pieces by hand. Place the pulled chicken into a small mixing bowl and toss it with the white balsamic reduction, fresh herbs, and dried red pepper flakes. Season it to taste with more salt and pepper if needed. Set the chicken aside while you assemble the salad.

3. For the Creamy Poppy Seed Dressing: Put the mayo into a mixing bowl and whisk until it is smooth with no lumps remaining. Slowly drizzle in the milk, whisking to combine; until you have reached you desired thickness. Finely grate a lemon for its’ zest and a large clove of garlic using a Microplane, and add it into the mayo mixture. Stir in the remaining ingredients and season to your liking. Set aside while you make the salad.

4. For the Salad: In a large salad bowl, add in the spring mix, fresh raspberries, chopped praline pecans, crumbled Gorgonzola, shaved red onion, diced Fuji apple, and herbed roasted chicken. Toss those ingredients together until they are evenly distributed throughout the spring lettuce mix. Lastly you can either add the dressing, and then coat the entire salad with the dressing or you can serve the salads individually and drizzle the dressing over the top of each portion. 

Mixed Citrus Salad with Thinly Shaved Shallots, Cubed Feta Cheese, Fresh Mint Chiffonade, a Drizzle of Homemade Spicy, Fresh Cracked Pepper Honey and Champagne Vinegar Vinaigrette, Olive Oil, + Fleur de Sel

Okay guys, prepare yourself mentally... I'm really going out of the box today with this recipe. It doesn't have butter, it doesn't have bacon, or buttermilk, or a crispy outer coating, or anything southern really ((let the shock set in for a few seconds)). This is something healthy and gorgeous and vegetarian. Woah, I know. At the peak of winter, every citrus fruit is practically at its best, so why not use them to our advantage? I bought multiple citrus... blood oranges, cara cara oranges, navel oranges, ruby red grapefuits, clementines, tangelos, meyer lemons, and limes (and probably more that I can't even think of). I'm not going to lie to you, prepping the citrus for the salad can be tedious and time-consuming, but if you're willing to eat a piece of artwork, like this dish, it's so worth it. Pretty much, you have to remove the rind and the bitter pith, leaving behind gorgeous "carpaccio" style slices. After you've done every citrus, the hard work is pretty much done! Arrange a plate with the prepared citrus in any colorful manner you like. I decided to do a rainbow/ombre pattern and I think it looked fabulous! Next, I whipped up a delicious and easy-breezy dressing to drizzle over the top. It's made with honey, raspberry champagne vinegar (you can use any flavor really though), dried red pepper flakes, and fresh cracked pepper. Cube up or crumble some fresh feta over the top of the citrus, followed by a drizzle of the homemade honey dressing and olive oil. I finished it all off with a scattering of mint chiffonade and a sprinkle of fleur de sel. The salad is so juicy and practically explodes in your mouth. The cheese offsets all of the acidity and heat because of its delicious creaminess, while the spicy + peppery honey perfectly accents all of the other components. Finally the fresh mint gives the dish a final herbaceousness that should not + cannot be missed. I really hope y'all get around to making this unique salad because it is so different than anything that I have made before. I imagine it would be fabulous during the spring or summer as well... with a bottle of white wine!! Enjoy :)

For the Spicy Fresh Cracked Pepper Honey + Champagne Vinegar Vinaigrette:

¼C Orange Blossom Honey

2T Champagne Vinegar

½t Fresh Cracked Pepper + Dried Red Pepper Flakes

 

For the Mixed Citrus Salad:

3 Blood Oranges

1 Ruby Red Grapefruit

1 Cara Cara Orange

1 Navel Orange

2 Clementines or 1 Tangelo

1 Meyer Lemon

1 Lime 

Cubes or Crumbles of Fresh Feta Cheese

Fresh Mint, Chiffonade

1-2 Shallots, Thinly Shaved

Prepared Honey Vinaigrette (listed above)

Drizzle of Extra Virgin Olive Oil

Flakes of Fleur de Sel, For Sprinkling

 

Directions:

1. For the Homemade Honey Vinaigrette: In a mason jar, add the honey, champagne vinegar, fresh cracked pepper, and dried red pepper flakes. Shake the heck out of it until the dressing is cohesive, the honey has dissolved into the champagne vinegar, and the pepper/red pepper flakes are speckled throughout the vinaigrette. Set it aside until you are ready to use.

2. Preparing the Citrus: Slice the different citrus fruit into rounds, and then using very sharp kitchen scissors, carefully cut off the rind, making sure to get rid of the white bitter pith. Gently remove any seeds. Continue until all of the citrus have been finished and resemble a citrus “Carpaccio”.

3. Preparing the Salad: Cut the big block of fresh feta cheese into small cubes (or you can also decide to crumble it as well if you prefer). Shave a few shallots, using a kitchen mandolin, until you have thin slices of the onion. Chiffonade the fresh mint into small strips.

4. Assembling the Salad: Scatter a thin layer of the shaved shallots on the bottom of your serving dish. Shingle and layer the prepared citrus rounds in an overlapping fashion, so that they cover the entire plate (we decided to go in a rainbow colored scheme, but you could also do random or strips of color if you please). Place the cubes of feta into any holes that you see that need to be filled on the plate. I also scattered some crumbles on top, just for a little extra. Drizzle as much of the spicy honey vinaigrette as you want all over the salad, making sure to get all of the fresh cracked pepper + dried red pepper flakes (these ingredients really balance against all of the sweet flavors of the dish). Drizzle a few spoonfuls of olive oil on top of the dressing as well. Finish by garnishing with a sprinkling of fleur de sel and chiffonade mint.

5.  Enjoy this refreshing salad with a glass of white wine!

Caramelized-In-Bacon-Fat Peaches with Bleu Cheese, Serrano Ham, White Balsamic Reduction Drizzle, + Fresh Herbs

Caramelized-In-Bacon-Fat Peaches with Bleu Cheese, Serrano Ham,
White Balsamic Reduction Drizzle, + Fresh Herbs

It's peach season, y'all! And thank gawd for that. Ripe peaches are practically religion down in the southeast. We use them for just about anything... cobblers, salads, on crostini, flavored lemonade, infused sweet tea, as toppings on pizza, and even in a savory capacity, like these caramelized peaches. It is the perfect side dish during the summer. What makes this recipe so mouth-watering? Well, let's just start from the beginning... they are caramelized in bacon fat (another southern staple), and then finished in the oven where they are caramelized with sugar and scented with fresh rosemary. After they achieve the dark, caramel-y color that you desire, you take them out of the oven and start assembling these sort-of-kinda "peach salads". Drizzle the tops of the caramelized peaches with some of the sweet + sticky + tangy white balsamic reduction. Now onto the matter of the bleu cheese... any kind will really do, but I especially like a soft, silky bleu cheese that will soften some while they sit on top of the warm peaches. Don't like bleu cheese, that's fine too! I'm sure that a creamy goat cheese would be a lovely compliment to the other ingredients! So spoon that sticky, yet delicious cheese into the center of the fruit and pile on a heap of shaved serrano ham. If you can't find serrano, prosciutto or country ham would work just fine as well! I love to finish these bad boys off with a little bit of fresh basil + minced chives because it gives the dish some herby elements that counteract all the sweetness and savoriness that is going on in the dish. We served our peaches with a pepper jelly glazed, BBQ rubbed, grilled pork tenderloin (I will post the recipe for that soon), and it was the perfect compliment to the hearty meat. I think this would absolute perfection for a dinner party with friends or just to whip up on a sunny weekday!! Enjoy :)

For the White Balsamic Reduction:

¼C White Balsamic Vinegar

1T Honey

For the Caramelized Peaches:

2T Rendered Bacon Fat

4 Large, Semi-Ripe Peaches (cut in half + remove the pit)

1T Granulated Sugar + 1T Light Brown Sugar

¼t Smoked Sea Salt

Fresh Cracked Black Pepper

4 Sprigs of Fresh Rosemary

For Topping the Peaches:

1t of Bleu Cheese (per peach half… we had about 8 halves)

Shaved Serrano Ham (country ham or prosciutto may be substituted)

Fresh Basil + Chives, Minced

Red Pepper Flakes, For Garnishing

Directions:

1. Preheat oven to 450 degrees F. In a bowl, mix together the sugars.

2. For the White Balsamic Reduction: Add the white balsamic vinegar and honey to a small saucepan and cook to reduce for 5-10 minutes, or until thick and syrupy. Set this aside until ready to use.

3. For the Caramelized Peaches: Heat a large oven-safe skillet over medium-high heat and add the rendered bacon fat. Once melted, reduce heat to medium-low. Sprinkle the cut-side up of peaches with half of the sugar mixture, the salt and the pepper. Place them cut-side done in the skillet, tucking the rosemary in between. Cook for 5 minutes, or until cut sides are caramelized and golden. Sprinkle the remaining sugar on the un-cut side of the peaches. Drizzle a bit of bacon grease (1-2 teaspoons) over the peaches, then place in the oven and roast for 10 minutes. Remove from the oven and flip the peaches so they are cut-side up. Roast for another 5-10 minutes, until soft and fragrant. Remove from the oven and serve immediately, discarding the rosemary.

4. Assembling the Peaches: Place the caramelized peach halves onto a plate and put a piece of blue cheese into the center, followed by a drizzle of white balsamic reduction and a mound of shaved serrano. Garnish the top with fresh basil and chives, along with a sprinkle of red pepper flakes and some more balsamic reduction. Enjoy with a glass of white wine.

inspired by: sugar roasted peaches

Summer Staples : Grilled Romaine Caesar Salad with Homemade Creamy Caesar Dressing, Bacon Lardons, Grilled Croutons, Shaved Shallots, Slow Roasted Tomatoes, & Fresh Parmesan

Grilled Romaine Caesar Salad with Homemade Creamy Caesar Dressing, Bacon Lardons,
Grilled Croutons, Shaved Shallots, Slow Roasted Tomatoes, & Fresh Parmesan

A salad is the perfect compliment to any summer meal. Especially when it's grilled. Trust me, I was skeptical too when I heard about grilled romaine lettuce. Would it become extremely soggy? Would it just burst into flames? Would I hate it? Well, none of those things happened, especially now that we consider ourselves grill masters. The grilled caesar salad was awesome and will be a go-to for any cookout meal! The romaine, if cooked right, becomes charred around the edges, but still crisp + fresh on the inside. To really take your Caesar salad over the top, you gotta make your own. Our version is top notch and packs a big punch. But it's creaminess really takes over and pairs perfectly with smoky bacon, sweet tomatoes, shaved shallots, and grilled croutons. I pretty much live by the motto of grill everything + anything now. We absolutely loved the crouton shards... just get some slices of good, crusty bread, brush them with some olive oil, and charr them on the grill until really toasted. All you have to go is cut them into cubes of long strips. We preferred the strips because you can dip them into the dressing and top them with all the goodies and almost make a caesar salad bruschetta. Best. Idea. Ever. I lurve all the flavors and how perfectly they compliment each other. So go on y'all... grill everything that you can get your hands on!! Enjoy :)

Grilled bread about to be turned into Grilled Croutons... 

Romaine Lettuce, Hot Off the Grill

For the Creamy Caesar Dressing:

3 Large Cloves of Garlic, Finely Minced

1T Anchovy Paste

2T Freshly Squeezed Lemon Juice + 1t Lemon Zest

2t Dijon Mustard

1t Worcestershire Sauce

1C Homemade Aioli or Mayo

2/3C Freshly Grated Parmesan

Salt & Pepper, To Taste (as well as some sugar for balance)

For the Grilled Romaine:

3-4 Romaine Hearts, Split Lengthwise

3T Olive Oil

1T Red Wine Vinegar

1T Fresh Chopped Herbs (I used basil, parsley, thyme, & rosemary)

Salt & Pepper, To Taste

For the Grilled Caesar Salad:

Prepared Creamy Caesar Salad Dressing, Refrigerated

Grilled Romaine Heart Halves

Crispy Bacon Lardons

Slow Roasted Tomatoes or Sun Dried Tomatoes, Roughly Chopped

1 Large Shallot, Thinly Shaved

Slices of Thick Country Bread, Drizzled with Oil & Grilled until Crispy

Shaved Parmesan Cheese

Directions:

1. For the Creamy Caesar Salad Dressing: In the bowl of a food processor, combine the first five ingredients. Next, add in the mayo and grated Parmesan. Season the dressing with salt, pepper, and sugar to taste. Refrigerate until ready to use.

2. For the Grilled Romaine: Prep the romaine hearts—pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together. Prepare your grill for high, direct heat. Paint the lettuce hearts all over with the vinaigrette. Prepare the vinaigrette. Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine. Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.

3. For the Grilled Caesar Salad: Place the hearts onto a serving platter. Drizzle the top of the romaine with some of the chilled Caesar dressing. Scatter across the crispy bacon lardons, tomatoes of your choice, shaved shallots, Parmesan cheese, & cubes of grilled country bread. Season with a little salt and pepper.

4. Serve immediately!

Summer Staples : Peach + Blackberry Heirloom Tomato Caprese Salad with Blackberry Infused Balsamic Vinegar, Toasted Pine Nuts, & Crumbled Goat Cheese

Summer Staples: Peach + Blackberry Heirloom Tomato Caprese Salad with Blackberry Infused
Balsamic Vinegar, Toasted Pine Nuts, & Crumbled Goat Cheese

What's more summery than a Caprese Salad? Um, well, a Caprese Salad made with peaches, blackberries, & heirloom tomatoes, that's what. I've been kinda obsessed with different types of Caprese Salads as of lately. Some of the editions include roasted strawberry caprese pasta salad, creamy burrata caprese salad with heirloom tomatoes, and mosaic melon salad with homemade burrata. Those were all fab and completely fueled my motivation to make this version. When the hot summer months come rolling around, I have this uncontrollable need to buy lots of rainbow heirloom tomatoes & ripe peaches. It's a compulsion that has no cure, and often results in masses of produce in the kitchen, which is never ever a bad thing. But it usually catches up with me and I find myself trying to beat their expiration date, so I don't feel guilty tossing them into the trash. This is the perfect way to use them up!! I sliced the tomatoes and seasoned them with some salt & pepper, and then sliced the peaches and coated them in a little lemon juice to keep them gorgeously colored. In order to make this salad truly a summer staple... add big 'ole leaves of fresh basil, creamy mozzarella (or burrata) cheese rounds, fruity olive oil, and juicy blackberries. To round out the flavors, I garnished the top of the platter with some crumbled homboldt fog goat cheese + toasted pine nuts. The key component to this salad though is the homemade blackberry infused balsamic vinegar. This requires some planning ahead of time on your part... two weeks planning. I know this sounds like a drag, but you'll be thanking me for the rest of the summer. I started mine in May and have used it all up, ever since. Simply cover some fresh blackberries with a good, high quality balsamic vinegar and let it sit. After that, I sweetened it with a little sugar, to taste. And, I have also used it, with a tiny bit of honey, to make a blackberry balsamic reduction. Both options are fabulous drizzled over the salad, so it really is up to you which one you use!! I hope that everyone is enjoyin' the hot, sunny days + nights. Also, please check back tomorrow for a post of some of my favorite recipes for the Fourth of July!! Enjoy :)

For the Blackberry Infused Balsamic Vinegar:

2C High Quality Balsamic Vinegar

1C Fresh Blackberries

Sugar, To Taste

2t Honey (if using for a balsamic reduction)

For the Salad:

Fresh Georgia Peaches, Pits Removed & Thinly Sliced

Rainbow Heirloom Tomatoes, Sliced

Fresh Mozzarella or Burrata Cheese, Sliced into Rounds

Fresh Basil Leaves (whole or Chiffonade)

Fresh Blackberries

Toasted Pine Nuts

Crumbled Goat Cheese

Extra Virgin Olive Oil, For Drizzling

Homemade Blackberry Infused Balsamic Vinegar, For Drizzling

Fleur de Sel & Fresh Cracked Pepper, For Sprinkling

Directions:

1. For the Blackberry Infused Balsamic Vinegar: Rinse and dry off the fresh blackberries and place them into a glass bottle or container. Pour in the balsamic vinegar, so that the berries are completely submerged, tightly cover the container, and let it sit in a cool, dark place for at least 2 weeks before using. Once the berries have infused the vinegar, add in some sugar, to taste, about 1T at a time until you have reached the desired sweetness that you want. Using a whisk or fork, mix until the sugar has dissolved, while also mashing some of the berries up to infuse more flavor. If you want to make a blackberry infused balsamic reduction, add ½C of the vinegar and 2t honey to a small saucepan and cook to reduce for 3-5 minutes or until thick & syrupy. Let it sit and cool until you are ready to drizzle it over the salad.

2. For the Salad: Lay the slices of peach, heirloom tomato, cheese, and basil in a pattern on a large serving platter. Garnish the top with fresh blackberries, toasted pine nuts, and crumbled goat cheese. Drizzle the salad with some extra virgin olive oil and the homemade blackberry infused balsamic. Finish by sprinkling the whole platter with some fleur de sel & fresh cracked pepper.

3. Serve immediately!