Did I mention that I committed to preparing three meals on Father's Day? Well, I did! What was I thinking? Actually, I was thinking about how The Baker stepped up (literally) to the "plate" on Mother's Day. He asked me how I wanted to celebrate "my" day and I told him I didn't even want to get dressed. Rather, I'd prefer to have a leisurely breakfast while reading the papers. Later, I'd sink down into my favorite chair with a good book. A good movie, at home, would be the perfect end to the day. Oh, and "please make me good food". He came through! How could I not do the same.
The biscuits in my previous post were for his breakfast accompanied by scrambled eggs with ham and scallions. Lunch came to the table in the form of this delicious fruit salad with chevre. There were a few hunks of French bread to sop up the juices.
The recipe for the dressing is a take on one I had at Nordstrom's cafe in Orlando a few year's ago. It was stored in my "delicious food memory bank" and surfaced when I saw a box of perfect organic strawberries at the market.
Fresh Fruit Salad with Walnuts, Chevre and Berry Balsamic Dressing
4 ounces of chevre, sliced in 1/2" rounds
2 Tbsp plain toasted bread crumbs
1 Tbsp canola oil
Heat the oven to 400 degrees.
Dip each slice of chevre into the oil and then the bread crumbs to coat both sides.
Place on an oiled pan and roast until golden and bubbly, about 15 minutes.
Small head of Boston lettuce, torn into pieces
1 ripe kiwi, peeled and sliced
1 cup strawberries, halved
1/2 cup toasted walnuts
1. Toss together and top with the chevre
2. Drizzle with the dressing and pass extra.
1/2 cup balsamic vinegar
1 Tbsp sugar
1 Tbsp minced roasted garlic
1/2 cup fruit preserve (I used mixed berry)
1/4 cup red wine vinegar
1 cup canola oil
Salt and pepper to taste
1. In a small saucepan, bring the balsamic vinegar and sugar to a simmer over medium heat and stirring frequently to dissolve the sugar. Simmer, uncovered, until reduced by about 1/3, stirring occasionally. This takes about ten minutes.
2. Add the garlic and fruit preserves and cook for a minute longer. Remove from the heat and cool.
3. Whisk in the red wine vinegar and then the canola oil. Season with the salt and pepper.