Thursday, February 14, 2008

Perfect for an Easy Lunch

Guess what? The little scupper man now opens the fridge! To avoid another calamity, we had to set up a shelf just for him lest he decide to, once again, take full reign over the appliance while mommy is in the shower. (has anyone else ever had the pleasure of cleaning an entire 6 pack of yobaby yogurt off of a micro suede sofa? cuz, it's really not as thrilling as one would guess, nope not so much.) Point being, I had found a really yummy chunk of Danish blue in the cheese case at the Shoprite of all places, but alas, it had been sitting there hanging out in the cheese drawer, lonely and forgotten. See, now that all of the string cheese and babybels are on the scupper's "allowed to touch" shelf, the cheese drawer is rarely opened. So imagine my delight when I decided to forage around to make a salad for lunch yesterday, and there it was- score! Is it just me, or does cheese just make everyone a little bit happier?

Mixed Field Greens with Blue Cheese, Raisins, Apples, and Toasted Walnuts in a Raspberry Balsamic Vinaigrette
(for 1)
  • 2 c mixed field greens
  • 1/4 (or more to taste) crumbled blue cheese
  • 1/4 of a tart red apple, cored and cubed
  • 1/4 c jumbo raisins
  • 1/4 c chopped walnuts
  • freshly snipped chives
for the dressing
  • 1 heaping tsp raspberry preserves
  • 1 tsp dijon mustard
  • 1/8 c good balsamic vinegar
  • 1/8 c extra virgin olive oil
  • whisk together with a fork or better yet whip it up in a little food processor until it has a smooth, even consistency
  • preheat the oven or toaster oven to broil
  • put the raisins in a mug full of water and microwave on high for 3 minutes and let sit in the hot water until ready to use (plumps em up)
  • place the nuts on a large piece of foil and toast under the broiler, 30 seconds, shake and toast another 30 seconds, careful not to scorch them!
  • toss the greens with the dressing and put into a bowl
  • drain the raisins and run them under cool water
  • top the greenswith the blue cheese, apples, walnuts, raisins, snipped chives, and freshly ground black pepper
Lunch is served-yummy

omit the cheese to make it vegan, but, duh-obviously!

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