Salads reign supreme in my kitchen these days. Who wants to slave over a stove for a meal when it would mean a sweltering kitchen for the remainder of the evening? I don’t have the luxury of central air conditioning and have a home framed by windows and skylights so keeping indoor temperatures slightly cooler than the outdoors is always a consideration during summer. I have been serving some of my go-to salads as well as some new ones inspired by my larder or farmers market finds.
This salad is a combination of both. The Nectarine-Blueberry Jam I brought home from a jam-making session with some blogger friends was the base for this vinaigrette I prepared recently. One would not normally consider jam in a salad dressing–at least I haven’t until now–but the looser texture (we didn’t use pectin) made the preserves perfect for infusing fruity flavor into my vinaigrette.
The greens with edible flowers were from the farmers market. They are almost as common now as the vegetables and artisan breads that are at stall after stall at the farmers market but there’s no denying the special quality the flowers offer a meal once arranged prettily on a plate.
I can’t seem to have enough blueberries these days so I’ve added them to this salad, making the perfect accent to highlight the fruity quality of the Nectarine-Blueberry Vinaigrette which brought it all together. This is one salad that is truly a feast for the eyes as well as the taste buds.
- Salad greens of your choice
- Feta Cheese
- Red onions, thinly sliced
- Fresh blueberries
- 2 heaping Tablespoons preserves (I used homemade nectarine-blueberry jam with a loose texture)
- 4 Tablespoons cider vinegar
- Good pinch of kosher salt
- ¼ cup olive oil
- To prepare the dressing, combine the preserves, vinegar and season with salt, to taste. Whisk in the olive oil until emulsified.
- Drizzle the vinaigrette over plated greens and garnish with feta cheese, onions and more blueberries.