Floral summer salad with apple-lemon-dressing and handmade goat cheese
A mixed summer salad – fresh form a garden – is a real luxury if you live in the middle of a big city. Nasturtium with flowers is nearly top of the city summer luxury level. The fresh flowers of this plant are very sensitive to handle, therefore rare to get and then mostly overpriced. I have to admit: I adore them deeply.
Nasturtium with flowers is not only wonderful to look at, the whole plant is magnificant and sapid. To feel the slightly acrid taste and the smooth texture of the flowers on the tongue evoces immediately my personal high summer feeling.
Wild salad mix of the day
The salad mix I had yesterday came from my beloved organic food store, directly brought from their own little farm, freshly cut in the morning. This really means to have a salad almost as carefully treated as in the own garden. I bought their wild, randomly arranged garden salad mix of the day which consists out of nasturtium, orache, a special salad gabbage, a very fine young rocket, small dandelion leaves and red oak leaf lettuce.
Fresh, handmade present from the farm
Furthermore, one of the ladies gave me a very nice present: a fresh, handmade, wonderful gentle goat cheese. Lunch of this day seemed to become a real feast. To perfect my feat of the day I bought a fresh baguette, a lemon and a bottle of unfiltered natural apple juice. Arrived at home I mixed the goat cheese with a bit of fresh crushed sea salt and stored it in a few spoons of mild tuscan olive oil until lunchtime.
The dressing
For the garden salad mix I composed a fresh dressing with a very mild olive oil as a basis. To this basis I added tea spoon of lemon juice, a spoon of apple juice, a bit of a mild honey, sea salt and minimum of fine crushed white pepper and stirred it altogether until it became a gentle, creamy
vinaigrette.
I didin´t add any herbs or other ingredients because I did not want the sophisticated flavours of the salad being overlayed. Fortunately lunchtime arrived quickly and I sat down, met the dressing over the garden salad, cut a piece of fresh baguette and dipped it into the goat cheese. I was very happy to have time to savor this feast for lunch and thought about the next dinner invitation for friends to share it, with a spark of hope, that the wonderful goat cheese is for sale next time.
dolce vita ahoi • mobile minds • monika ebert
