The last long days of Summer have this week definitely turned into the crisp days of Autumn. To me, that spells the end of long breezy evenings with the windows thrown open, long afternoons lazing by the river enjoying the smell of the grass (even though it makes me sneeze), and stone fruits and berries so juicy they trickle down one’s arm.
I love the changing seasons, but always panic at thought of not being able to have something for another 6 months. Wanting to make the most of these jewel-coloured treasures before they disappear for the year, I stocked up on raspberries, blackberries and the last of the English strawberries at the farmer’s market. Some have gone into tarts, others into clafoutis. But my favourite way to enjoy them is to honour their beauty in a blissfully simple way.
Though the combination of flavours in this salad may sound somewhat strange, it absolutely works.
INGREDIENTS (serves 2):
Rocket (that’s arugula to my lovely American readers), baby spinach or other salad leaves, mixed with a few torn basil leaves
I small wheel of soft goat’s cheese (at room temperature or slightly warm), torn
I small punnet raspberries
5-6 slices parma or prosciutto ham, torn
Small handful of cherry or grape tomatoes
1/4 red onion, sliced very finely (optional)
Large drizzle of good quality olive oil
Balsamic vinegar (raspberry or pomegranate vinegar also work beautifully), freshly cracked pepper and sea salt, to taste
Throw the lot in a bowl, toss, done. Best served outside in the fading sunset, chilled rose in hand.
Do you have a favourite seasonal recipe at this time of year?
Love, Miss B