Aug 24 2011

Very Berry Las Olas Salad

Published by at 5:26 am under Salads

Summertime Salads-The Sequel

In 2004, I fell in love. Not with my husband (I hadn’t met him yet). It was in summertime in sunny Fort Lauderdale. No, it wasn’t with a tan chiseled Floridian man. It was with a salad, a salad that had no predecessor at Las Olas Gourmet and Wine. Until that moment in time, a salad meant leaves, leaves with some veggies and topped with some dressing out of a bottle, always savory, sometimes creamy, at other times tangy. But this salad was sweet, peppery, creamy, tangy, and crunchy all in one bite, sweet from the strawberries and blueberries, peppery from the array of spring greens, creamy, yet tangy from the gorgonzola, and crunchy from the sliced roasted almonds. And the dressing, a mixture of sweet balsamic vinegar, floral honey, zesty Dijon mustard, and tangy lemon juice. In total this salad was the most exciting combination of flavors and textures that had ever met my palate.

Thanks to my uncle Javid, owner of Las Olas Gourmet and Wine, I now have the recipe to this breakthrough salad, and it has become a summertime favorite in our home. Open up a bottle of your favorite white wine to pair with this salad, and enjoy it on a picnic, at a game, in yoour backyard, or on your deck, as my husband and I just did!

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1 pint blueberries
1 pint strawberries (quartered)
1 cup gorgonzola
1 cup sliced and roasted almonds
1 lemon
1 tablespoon honey
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 lb. salad spring mix

On the bed of spring mix layer the blueberries and quartered strawberries, followed by the gorgonzola crumbled, and finally the almonds.

Dressing:
Whisk the the balsamic vinegar, mustard, honey, and juice of one lemon, then slowly stream the olive oil as you continue to whisk until the dressing emulsified. Add a teaspoon salt and 1/2 teaspoon pepper. Whisk, the toss salad with dressing.

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