This week, we got a large bag of mesclun in the box. It included baby arugula and pepper cress. To compliment the peppery flavor, I decided to make a salad with nectarines, blueberries, and feta.
I seasoned the salad with pepper, olive oil, and a splash of peach flavored white balsamic vinegar.
I also made this salad with peaches and feta, which was also good. I think it's the peach balsamic that really makes the salad.
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