Treading water has never really been my thing. I honestly dislike putting in so much effort, but not really going anywhere. It's where we are now - treading water and not going anywhere. Waiting! Waiting to see if the ultimatum presented by Tom shakes his bosses awake. They asked for time to confer and find a solution. And we comply - putting everything on hold. But deep inside we know the decision we want to take. Even though we are torn between an opportunity of a lifetime and taking a risk, we really just want to finally settle down and "come home". We are using this experience to reassess our thoughts and priorities.
Do we really want to go ahead with the move now? Knowing that it stands on shaky grounds - we tend towards a "not really!" But then "It's what we wanted - so are we not the risk takers we thought we are?"
Amongst all these thoughts I see the positive - how strong the bond between Tom and me is. I write this with a smile on my face because there really is nothing like a crisis to show you how strong the putty is that holds a partnership together. So, whatever happens I know that with him on my side we are stronger - unbeatable really!
While we wait, we are taking each day with a positive stride. Friends and colleagues are supporting and motivating us so much that I am often left speechless and that is saying something - I am never lost for words! I am also overwhelmed by the unconditional support my blog family are providing. Everyday I have emails in my mailbox from so many of you telling me to hang in there, sending me prayers and wishes and offering advice - it's so touching that I often end up with tears in my eyes.
I have been very open on this space and many a time I have wondered if it is always the right thing to do. But then this blog is more than just a recipe or a photography blog, it's a part of me. The things that bog me down or what lift me up are things I want to share. And you allow me to do this with open ears and comforting shoulders. Thank you!
Admittedly when I am under stress or feeling low, I tend to rely on the sweeter side of the food pyramid. Ice-creams, chocolates and cakes seem to offer sanctuary for my nerves for a short time. However, I need to get back into control and am changing my eating habits of the past few days. Fresh salads are a great way to get started and at this time of year I am always happy to serve a variety of exciting leafy salads. Baby spinach, rucola, tat soy, escarole and mâche are just some of the leaves I have used in this salad. Complementing the leafy salad is cubes of brie cheese and pine nuts, but the real star is the eccentric honey mustard and raspberry balsamic vinaigrette.
Leafy Green Salad with Brie and Honey Mustard Raspberry Balsamic Vinaigrette
Printable version of recipe here.
1 1/2 tablespoons balsamic vinegar
2 teaspoons honey
2 teaspoons honey mustard
2 tablespoons raspberry preserves
2 tablespoons olive oil
Freshly cracked pepper
Fleur de sel
- Prepare the salad leaves by washing in plenty of cold water. Give the leaves a good twirl in a salad spinner to dry of access water. The leaves can also be dried by spreading on a tea towel and patting dry.
- Arrange the mixed greens in individual salad bowls, divide the brie cubes amongst each bowl and sprinkle with roasted pin nuts.
- To prepare the vinaigrette, heat the vinegar and honey together in a small saucepan until the honey dissolves. Transfer to a small bowl and whisk in the mustard, preserves and olive oil. Season to taste with pepper and fleur de sel.
- Drizzle the vinaigrette generously over the salad greens and serve immediately.
- Try this with this Caramelized Potato Leek and Brie Quiche.
- Sandwiches and salad are a classic combination – these Chicken Club Sandwiches work extremely well with this salad
- On a lighter note a potato foccacia is just perfect
Always a winner! The combination of sweet, tangy and sharp drizzled on fresh green leaves is purely refreshing. Add to that a touch of elegant creaminess and you have one classy salad star. Granted the vinaigrette is might be slightly unusual with the raspberry preserve but it’s just this little secret that makes the difference. Try it!
You might like these leafy dishes from WFLH:
|Spinach Salad with Goat Cheese and Avocado||Spinach Soup with Coconut milk and Chicken||Peas and Lettuce Salad|
All photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First