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Blogs / yum! / Summer 2010 / Making a Better Local Salad

yum!

A blog about food

Making a Better Local Salad

I hear it again and again when I ask people how they came to this beautiful Valley: "I came for the winters and I stay for the summers." Being from Louisiana, I never understood that—I like humidity, and I think cold drinks on hot porches are the best thing ever. I am still here for the winters. I love the snow. It is magical, and I still call everyone I know every time I wake up to a white winter wonderland.
 

But I think I finally get it. I visited Hotlanta recently and after glistening for three days (Southern gals don't sweat) and having to sit in front of the air-conditioning vent for hours to be able to deal, I realized that is just too hot in the South. I dreamed of my mountains and cool nights. When I got back to the Valley and stepped off the plane, I stopped and took a deep breath of that clean air.
 

Another reason I love Idaho summers is the great produce, the farms, the markets and the fruit trees. I love fresh meals and this is the time to enjoy the simple tastes available to us. When visiting the Hailey Farmer's market last week, I picked up a few things and threw them together for one of the best Summer Salads I have ever made. Of course, being me, I added bacon because it just makes everything better. Yum!

 

Spinach, Strawberry and Bacon Salad

• 1/2 lb of fresh Spinach (I bought mine from Wood River Organics, a Valley farm just west of Bellevue).

• 1 pint of strawberries, washed and sliced (from a great farm in Emmet, which is just north of Boise).

• Goat Cheese. I found some good goat cheese at Atkinsons’, but Blue Sage Farm is a local outfit that makes great chevre.

• 3 strips of bacon, chopped.

• 1 Tablespoon bacon drippings

• 1 Tablespoon Olive Oil (I am a strong believer of buying the best you can afford - cold-pressed, extra virgin)

• 1 Tablespoon of Balsamic Vinegar

• 1 teaspoon of local honey (I picked up the spun honey from J.H. It is lovely but needs to be melted for this recipe. Also - add more to your own taste)

• pinch of salt.

 

For the Dressing:

Cook the bacon until crisp. Drain. Reserve 1 tablespoon of the bacon drippings. Mix drippings with olive oil, balsamic vinegar, honey and salt.

For the Salad:

Throw the greens in a bowl and top with strawberries, goat cheese, and chopped bacon. Top with dressing. I paired this with the White Reisling, Della's Ghost, of J.H. Winery in Buhl. Yum.