I have eaten this salad every day for the past three,and I will likely eat it for the next couple:
One day it was with tomatoes
Most days with nectarines
Some days with a shirred egg.
Some days with chips, salsa, hummus or plastic cheese dip (otherwise known these days as queso).
I had it first as the seasonal salad at North End Pizza in Boise - home of Mark's favorite calzones! Greens, nectarines, sweet onions, fresh basil, goat cheese from Aldi (honey goat cheese if I'm prepared), lemon/honey dressing, and a little peach or lemon vinegar drizzled over.
It's the best.
Shirred eggs are my new go-to protein! I stick one in the toaster oven right before I start putting the salad together...and they finish at the same time.
I use one egg and a 4-oz custard cup but otherwise follow this recipe.
I love summer in the Midwest. Rain, fireflies, Queen Anne's lace, discovering what new evil vines are taking over my Acres (poison ivy is the big one this year), more rain. As Anne says, "Duck and cover!" Or sit on the porch and watch all the green deepen. With salad.
