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Light, refreshing, sweet & savory, just bursting with Fall flavors.
Sometime I just love a salad for lunch. This was a real treat. I started with fresh tender mixed baby greens, then I added chopped apples, paper thin onions, paper thin celery, dried cranberries, toasted hazel nuts, three Gardien chik’n tenders chopped and the crown jewel of flavor, MACADAMIAN NUT BRIE. I made the brie a few days ago and have been spreading on apples, but it is truly divine on this salad. It is mellow and sweet with just the right amount of tart.
I topped the salad off with a sweet and spicy vinaigrette I made from balsamic and apple cider vinegars, a little olive oil, Dijon mustard, a few drops of agave, and tablespoon of each fig butter and apple cranberry butter. The “butters” and like a thick jam or preserves. Heaven. The Dijon really gives it a kick. Perfect balance.
I am happy and satisfied, now, what to make for dinner?????
Wife, Mother, Certified Health & Nutrition Coach, Italian Vegan Cook, and blogger. Healthy cooking is my passion. I eat, sleep and breathe food. I am addicted to cooking and grocery shopping. My husband might stretch that to obsessed. I enjoy reading blogs, cookbooks, and health & wellness books. I also love listening pod casts, audio books and watching food and health related documentaries. My thirst for knowledge in health is never quenched. I strive to constantly learn and grow.
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