One of the things I love about this time of year is the neverendinggoodness of fresh made salads. It doesn't matter to me whether they consist of healthy green vegetables or succulent fruits or in this case a combination of both.
We've been receiving fresh mesclun greens on a weekly basis from our CSA. I've been asking myself, "what exactly ARE those tender greens I'm enjoying"and last week's newsletter answered my question. Our mixture is a combination of arugula, mizuna, green wave, ruby streaks and red giant mustards, tat-soi and red russion kale (and sometimes spinach and/or chard). I've been adding some red or green leaf lettuce (or butter lettuce from our small garden) to the mix once I get it home.
A quick, easy and delicious lunch consists of tossing a heaping handful of the aforementioned greens with some crumbles of goat cheese, fresh sliced strawberries, which we picked ourselves at mountain view farm and candied walnuts. Drizzle a bit of really good olive oil and balsamic vinegar on top and you have a salad that's really hard to beat, at least in my book.