On the First Day of Recipes my true love made for me...
When I think of the word gathering, many thoughts and moments in my mind appear. That of family and friends, gathered around the table or congregating in the kitchen around the foods that bring us joy; as we conversate and reminisce.
I love to entertain. I love to give my guests an experience of food not forgotten; an experience that leaves them with those thoughts and moments that appear in their minds.
I'm thrilled to welcome you into my home to share with you some of my favorite dishes, from appetizers to desserts, that hopefully turn into those moments of memories made. I'm also happy to have some guest hosts during this 12 days of recipes series, that also, love to entertain with good food.
So, sit back, relax, and let us begin this journey over the next 12 days of foods that inspire us.
for the first day of shares, i'm thrilled to be sharing my great friend Melissa from THefairygodfarmer. she's not only a talent in the kitchen but the home as a whole. you can find her over on instagram where she's also wonderful at creating an inviting home. go for a visit @thefairygodfarmer
Happy cooking & entertaining friends! special thanks to Melissa for sharing this delish dish with us!
Pluot and Orange Salad
with Feta & Pecans
Pluot and Orange Salad with Feta, Pecans, and Field Greens
2 pluots, chopped or sliced (This is a hybrid between a Plum and an Apricot!)
3 oranges, skinned and chopped (or sliced, like above)
2 oranges, juiced (using Navel Oranges for the sweetness is best)
5 cups field greens (or arugula, baby spinach, I just love field greens for the variety of getting romaine, endive and radicchio all in one!)
4 oz. feta cheese (or you can substitute bleu cheese or gorgonzola)
1/2 cup pecans, chopped
2 green onions, finely chopped (I put in more, but I love green onions)
2 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
salt and pepper to taste (I used pink Himalayan salt and fresh ground pepper)
Optional: I also added some shaved coconut, 'cause I like coconut
For the vinaigrette, combine about 1/3 cup orange juice, olive oil, balsamic vinager, salt and pepper in a small glass jar and shake vigorously (see, its a workout too).
Place the field greens, green onions, pluots, oranges and cheese in a large bowl and toss with just enough vinaigrette to coat. Sprinkle with the pecans and coconut shavings. You can top with a little more vinaigrette and serve. Easy Peasy. AND, good for you! It's loaded with vitamin C, E, fiber, antioxidants and omega-3 fatty acids.
This is gluten free and vegetarian!
Servings: 6 Calories: 283 Fat: 22 g Protein: 6 g Carb: 16 g Sugar: 13.1 g
Note: Everything was purchased at a regular grocery store, except for the Pluots (also called Plumcots), i had to go to a Whole Foods to get those. If you want, you can substitute for a regular Plum!