It's hard to believe how fast this summer is going. All the more reason to take a step back and make time for some tasty and simple salads that celebrate the local bounty that is currently in season. Add some good company and perhaps some vino and enjoy.
2 cups balsamic vinegar
2 large, ripe tomatoes
1/4 medium watermelon
2 tablespoons olive oil
1/8 teaspoon kosher salt
1/8 teaspoon sugar
1/2 cup toasted pine nuts
1/2 cup crumbled gorgonzola cheese
Finishing sea salt
1/4 cup shredded fresh mint
Heat the balsamic vinegar in a small saucepan over low heat until the volume is reduced by half, 20 to 30 minutes. Remove from heat and let cool to room temperature.
Core tomatoes and cut each one into four thin slices. You need eight slices total. Cut thin slices of watermelon in accordance with the size of the tomato slices, being careful to get rid of the rind. Arrange the watermelon and tomato slices on a plate. Drizzle with olive oil and sprinkle with salt and sugar.
Sprinkle pine nuts and gorgonzola over the watermelon and tomato stacks. Drizzle with balsamic reduction, zigzagging back and forth across the plate. Sprinkle each stack with a pinch of finishing salt and fresh mint.
Napa Cabbage Coleslaw with Miso Dressing
Note: You can turn this dish into a main by adding tofu or a grilled meat.
1 tablespoon yellow miso
2 teaspoons Dijon mustard
1 tablespoon honey
2 tablespoons rice vinegar
3 tablespoons canola oil
2 teaspoons sesame oil
6 cups thinly sliced Napa cabbage (about 1 large head)
3 medium carrots, shredded
4 green onions, sliced
1/2 cup sliced almonds
Whisk together miso, mustard, honey and rice vinegar in a large bowl. Slowly whisk in canola oil and sesame oil until well blended and emulsified. Add the cabbage, carrots, green onions, and almonds and toss to combine. Note: to save time, purchase the carrots and cabbage already shredded.