For Father’s Day, we kept it pretty low key around here. No big activities other than the field trip to get the nail out of our tire. Actually, we had a large bolt plus the washer in our tire. That made for a fun trip to the Sears Automotive Store. As we drove to the outskirts of our city, my children marveled, “Where ARE we?” While our tire was getting fixed, the kids played hide and seek in the plastic sheds on display in the main part of the store. For the record, the kids played “Whisper Hide & Seek” so as not to cause too much a scene. Ha. Who am I kidding? It was a mild disaster. I think we’ve been banned.
After than funtastic morning, I think my husband had some good sense not to make any big demands for dinner… we stuck with a simple grilled main course – burgers and hot dogs – with some delicious North Carolina corn. He did ask, however, if I could make him a SALAD WITH FRUIT ON IT. After I picked my jaw up from the floor, I assured him that I could, indeed, make him a salad with fruit on it.
This salad was incredibly easy to make and it came out truly delicious. We are at the very tippy-top beginning of blueberry season around here so these fresh blueberries are our first local NC blueberries of the season! The raspberries were an impulse buy at Whole Foods. Everything else was locally grown… so lucky to have such a wide array of produce out our backdoor and around town!
Mixed Greens Salad With Fresh Fruit and Candied Pecans
1 lb fresh mixed greens – I used a combination of lettuce and arugula
1/2 small red onion, sliced
2 to 4 ounces crumbled goat cheese
1/2 cup blueberries
1/2 cup raspberries
1/2 cup candied pecans
For the dressing …
1/4 cup balsamic vinegar
3/4 cup olive oil
1 teaspoon dijon mustard
1 teaspoon brown sugar
coarse sea salt and freshly ground pepper
Combine dressing ingredients – whisk or shake well!