Bottleworks Summer Salad
4 oz. (about 8 leaves) chard
4 oz. (about 8 leaves) kale
4 oz. (about 6 leaves) mustard greens
½ lb. spinach or baby spinach
1 (15- to 16-oz.) can pears, drained
2 medium tomatoes, sliced into wedges
2 oz. feta cheese, crumbled
½ cup Sweet Citrus Vinaigrette (see recipe)
Clean and chop chard, kale and mustard greens, discarding tough
stems. If using mature spinach, chop as well. Place in a large bowl.
Cut pears into bite-size chunks; add to the bowl along with tomato,
feta and vinaigrette. Toss well; serve immediately.
Makes 8 side servings.
SWEET CITRUS VINAIGRETTE
3 to 4 fresh basil leaves
1 dash dried oregano
1 tsp. fresh thyme leaves
1/8 tsp. fresh rosemary
3 tbsp. honey
5 tsp. granulated sugar
5 tsp. orange juice
5 tsp. lemon juice
5 tsp. lime juice
½ cup plus 2 tbsp. champagne vinegar
¾ cup plus 2 tbsp. olive oil
Combine basil, oregano, thyme and rosemary; chop coarsely. In a
medium bowl, stir together herb mixture, honey, sugar, orange juice,
lemon juice, lime juice and vinegar until well-combined. Whisk in
oil until mixed thoroughly. Remix before using as necessary.
Makes 1 ½ cups.
From Dan Kopman,
Schlafly Bottleworks, St. Louis.