Tart Field Greens with Melon, Blueberries, Apricots and Pecans
Adding fruit and nuts to salad fresh adds a refreshingly sweet taste to tart greens. I love the combination of spicy greens with the sweetness of melon and blueberries. You can customize this salad using any of your favorite combination of fresh fruit. Sometimes I add dates instead of apricots or pumpkin seeds to replace pecans. Use your imagination to create your own special salad.
4-5 cups bitter or spicy greens
1/2 honeydew melon, cubed
1/2 cup blueberries
1/4 cup chopped apricots
1/4 cup chopped pecans
2 tablespoon sliced red onion*
Wash and dry greens. Place on flat plate arranging melon, blueberries, apricots and pecans on top. Thinly slice red onion. Place in bowl pouring 2 tablespoon white vinegar over onions soaking for 10 minutes. Rinse onions and pat dry. Place onions on salad. Serve with balsamic vinaigrette.
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup olive oil
Salt and freshly ground pepper
In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.
*Soaking the onion mellows the taste.