With a long weekend ahead, there will be lots of camping and hiking going on! We’re fortunate to live a short drive away from the Rocky Mountains.. be careful on those roads

and watch out for wildlife!

Aside from hiking, here’s someone who loves the off-leash park.. so we’ll be doing lots of that as well.

We make an abundance of salads on these warm summer days..
one of my absolute new favorite is this Arugula and White Bean Salad with Honey Balsamic Vinaigrette
by Karista over on her beautiful blog

Karista’s Kitchen

She’s also a writer and chef for VRAI magazine and in their latest issue she’s made

Johnny Cakes with Smoked Salmon, Herbed Creme Fraiche and Cucumber

.. that’s definitely on my list of recipes to make for a night with wine, music and friends on our patio!

♥

Saturday night is girl’s night, we’ve booked tickets to see folkie

Peter Katz with Royal Wood at The Grand, I can’t wait!

Lot of sweet summer fruit from Washington has started showing up in our grocers and roadside stands.
I found some of the sweetest peaches at Blush Lane and the rhubarb in my garden is finally good to go:)

This is a great grilled peach salad for a group, I made it for the family this past Father’s Day. The dressing is based on Karista’s dressing and the rest is my concoction.

Where ever you go, whoever you’re with, make it a great long weekend!

♥

Grilled Peach Salad with Honeyed Rhubarb

Grilled Peach Salad

 

Print

Ingredients

• 4 peaches, pitted and sliced or quartered
• olive oil
• 2-3 stalks rhubarb sliced (about 2 cups sliced)
• 1/4 cup honey
• 3-4 radishes, thinly sliced
• mixed spring greens
• arugula
• Boursin Garlic and Fine Herbs Cheese
• 1 package walnut halves, toasted

Dressing

• 1/2 cup olive oil
• 1/3 cup white balsamic cream
• 4 tsp honey
• 1 1/2 lemons juiced or 1/4 cup

Instructions

1. Preheat the oven to 450F.
2. Line a baking pan with non-stick aluminum foil. Rinse and cut the rhubarb in 3/4" lengths and place in the pan. Drizzle the honey over the rhubarb and toss to coat. Bake on the top rack of the oven for about 5 minutes or so until softened. Set aside and let cool.
3. Whisk dressing ingredients together in a jar and set aside.
4. Preheat the grill to medium, brush one side of the peach slices lightly with oil. Make sure your grill is clean and brush with oil so the peaches don't stick. Place oil side down on the grill. Brush the tops of the peach slices with oil. Let lightly grill then turn over. Peaches are done when just softened and have light grill marks.
5. Assemble the salad in a large bowl or platter with greens and arugula, rhubarb, peach slices and radishes. Dot with pieces of Boursin cheese and walnuts.
6. Shake then drizzle dressing over and serve.

Wordpress Recipe Plugin by EasyRecipe

3.5.3251