I wish I could keep up with all the beautiful produce I’m seeing in the markets lately and all the recipes that are bombarding my brain! All the gorgeous colors and flavors of summer are a reminder that there is so much to love about real whole foods and so many chances for us to embrace a healthy lifestyle.
But it isn’t just about the food. We often eat with our eyes. Sometimes a simple, but eye-catching place setting is enough to ignite the senses, especially our taste buds. Even though a pretty table setting is the last thing I want to think about at the end of a long busy day, I try hard to at least set the table with real dishes, utensils and even cloth napkins (and of course a little vino wouldn’t hurt either). I find that we eat differently, converse differently and have more respect for our food when it’s placed on a pretty plate and a nicely set table. Mirielle Guiliano even wrote about this effect in her book French Women Don’t Get Fat, which is a fascinating look into this type of non-diet approach to staying slim and healthy.
With that in mind, I hope you enjoy this deliciously simple summer salad. I happened to find this gorgeous aqua-blue plate at the store the other day and thought the color would look so pretty with the apricots I just bought. Ok. I know what you’re thinking….who color coordinates their plates and food?! (Yep, that would be me!) But really, no matter what type of plate you choose to eat this salad on, you will LOVE IT! I grill the apricots to bring out their sweetness and when combined with the figs and saltiness of the Manchego cheese, it is pure heaven! I decided to dress the salad with a homemade Sherry and Golden Thyme Dressing…double delish! I thought the lemony flavor of the golden thyme would really perk up the salad and give it the special finish it deserved. I hope you enjoy! Have a beautiful, healthy weekend!
- 1 cup mixed lettuce greens
- 2 ripe apricots (sliced in half and pit removed)
- 4 large figs quartered
- ¼ cup chopped walnuts
- 1 small block Manchego cheese (sliced thin into strips)
- Sherry-Thyme Dressing (see link in post)
- Heat grill to medium.
- Place apricots flesh side down on a grill and cook until grill marks appear on fruit. (You may want to lightly coat the fruit with a bit of olive oil to prevent it from sticking).
- In meantime, combine lettuce with figs and walnuts in a small bowl.
- Add in the grilled apricots.
- Toss salad together with dressing.
- Top with Manchego and serve.