So I am the most awkward person ever.
Let’s start from some funny/horrible things that happened recently.
On Tuesday, Autumn and I stopped by the house before heading into work to check on progress. Not much was happening to our house, but the house next door had a busy crew. I swung by to talk to one of the guys to see if he would be involved in our house. He was explaining that they have not yet been giving a date when they would poor the slab but he was thinking it would be Friday or Saturday. While we were chatting, Autumn was hoping around and playing around me. Of course, she thought it would be super awesome to yank up my dress HIGH UP to hide under there.
I was not wearing underwear.
Yep. Flashed one of the guys working on our house.
I basically turned purple and stopped talking to him and booked it to the car.
Fast forward a few days, and we’re now having our slab pour on Saturday. We stopped by to check it out and of course I see him. I gave him a little wave like ‘yep…’. Anyway, things are going smoothly until we are about to leave. Price got Autumn in the car while I finished up taking the last pics we wanted.
Well, I snapped my last picture, turned, took a step and fell into a hole.
Everyone on the job site saw it.
I mean, come on now!!! I will not be able to show my face there anymore. #theworst
In other news, this salad ROCKS!!!!
It’s such a great summer salad. It has fresh stone fruit and berries on it. The berries on there are so juicy and fresh. The saltiness from the cheese is a great contrast to the sweetness of the fruit. Plus, it’s just so pretty.
We brought this salad to a dinner with friends this past weekend because I just thought it would be a fun way to incorporate summer fruit into a salad. Plus, it’s a fun sweet contrast to the smokey ribs we had.
I did a pretty simple dressing of just extra virgin olive oil with rice vinegar. I didn’t want the dressing to over power the salad, especially the Gorgonzola. Just a rich extra virgin olive oil and a bit of vinegar will do. Don’t over do it.
Summer is winding down, so now is the perfect time to run out and get some fresh, ripe fruit to use in this salad. Savory every last bit of summer!
Nectarine and Berry Topped Salad with Pecans and Gorgonzola
Makes 4-6 servings
- 10 ounces of mixed greens
- 1 nectarine, very thinly sliced
- 1 Cup blueberries
- 1 Cup blackberries
- 1/2 Cup glazed pecans
- 2-3 ounces of crumbled Gorgonzola
- 1/2 Cup extra virgin olive oil
- 1/4 Cup rice wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Arrange the greens in a large shallow bowl or on a serving platter.
- Scatter the slices of nectarine all over the greens. Then, add the the berries all over the salad.
- Sprinkle the nuts and cheese evenly on top.
- Combine the oil, vinegar, salt and pepper. Mix well.
- Dress salad just prior to serving or dress individual portions.