End-of-summer salad with jam vinaigrette and honey-glazed nuts

A hot-weather lunch. This recipe uses green leaf lettuce because spring mix is not really seasonal, but feel free to use your favorite mesclun mix instead. The dressing and add-ins are sweet enough to support bitter greens.

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Name: End-of-summer salad with jam vinaigrette and honey-glazed nuts
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: not set
Ingredients: 4 leaves green leaf lettuce washed and cut for salad; 1/4 ripe pear cut into chunks; 1 small crisp ripe pluot sliced (optional); 1 slice bacon cooked crisp and broken into pieces; 1 tablespoon crumbled blue cheese (optional); Honey-glazed nuts; 1/4 cup raw nuts (use your favorite kind); 1 teaspoon honey; Jam vinaigrette; 1 tablespoon good quality red wine vinegar; 1 tablespoon fruit jam or jelly; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon dijon mustard

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INGREDIENTS

4 leaves green leaf lettuce ; washed and cut for salad
1/4 ripe pear ; cut into chunks
1 small crisp ripe pluot ; sliced (optional)
1 slice bacon ; cooked crisp and broken into pieces
1 tablespoon crumbled blue cheese ; (optional)
Honey-glazed nuts
1/4 cup raw nuts (use your favorite kind)
1 teaspoon honey
Jam vinaigrette
1 tablespoon good quality red wine vinegar
1 tablespoon fruit jam or jelly
1 tablespoon extra-virgin olive oil
1/4 teaspoon dijon mustard

Servings

INSTRUCTIONS

To make honey-glazed nuts: Add the raw peanuts to an oiled saute pan or skillet (such as the one you cooked the bacon in) and heat until a drop of water sizzles. Drizzle honey over nuts. Stir for 1-2 minutes. Remove onto parchment paper, aluminum foil, or small plate. Set aside. If it's too hot to even think about turning the stove on, you can always use store-bought honeyed or candied nuts.

To make vinaigrette: Make a paste of the jam and dijon mustard. Slowly add wine vinegar until syrupy. In a jar, combine remaining wine vinegar, jam/mustard paste, and extra-virgin olive oil. Shake.

Dress the lettuce leaves with the vinaigrette. Top with other ingredients. Serve immediately.

NOTES

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End-of-summer salad with jam vinaigrette and honey-glazed nuts

4 leaves green leaf lettuce washed and cut for salad
1/4  ripe pear cut into chunks
1 small crisp ripe pluot sliced (optional)
1 slice bacon cooked crisp and broken into pieces
1 tablespoon crumbled blue cheese (optional)
  Honey-glazed nuts 
1/4 cup raw nuts (use your favorite kind) 
1 teaspoon honey 
  Jam vinaigrette 
1 tablespoon good quality red wine vinegar 
1 tablespoon fruit jam or jelly 
1 tablespoon extra-virgin olive oil 
1/4 teaspoon dijon mustard

To make vinaigrette: Make a paste of the jam and dijon mustard. Slowly add wine vinegar until syrupy. In a jar, combine remaining wine vinegar, jam/mustard paste, and extra-virgin olive oil. Shake.

Dress the lettuce leaves with the vinaigrette. Top with other ingredients. Serve immediately.

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Nutrition

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Serving Size: 1 Serving (73g)
Recipe Makes: 2 Servings

Calories: 223
Calories from Fat: 186 (83%)

Amt Per Serving		% DV

	Total Fat 20.6g	28 %
	Saturated Fat 5.9g	30 %
	Monounsaturated Fat 10.9g
	Polyunsanturated Fat 2.2g
Cholesterol 22.2mg		7 %
Sodium 302.3mg		10 %
Potassium 116mg		3 %
Total Carbohydrate 5.5g		2 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 4.6g
Protein 4.4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 223

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