Hi friends! This pregnancy really took it out of me for the first 20 weeks or so, and now I feel (at 22 weeks) like myself. Or at least a rounder, slower, but still capable version of myself. Which is such a JOY, I’ll take it! I’d heard from so many friends and moms that the second trimester is amazing, but I spent half of mine asleep! It took me a bit longer to shake off the first trimester fatigue but now that I have I see what everyone is talking about. And now that I’m awake the NESTING INSTINCT HAS HIT ME LIKE A TSUNAMI!!!! I’m in the kitchen so much and when I’m not I’m puttering around the house/yard and daydreaming about what our life will be like with another family member soon! It’s such a special time, I’m soaking it up!!
I thought I’d welcome myself back with a little recipe post. And I’m hoping to be hanging around here more often- it felt so good to have my creative hat on and I realized how much I missed this space (and all of YOU!). I’ll write more soon, I promise! But for now- this salad, for all your throw-together-meal-night needs. It’s light, flavorful, easy, healthy, and feels indulgent in spite of all of it’s simplicity. And stone fruit- I eat it like a professional when it’s in season. I can never get enough! It’s also perfect to bring to potlucks and bbq’s because it’s just so pretty that your friends can’t help but love you for it. I hope you enjoy! xx- Sarah
- 1 head of butter leaf lettuce
- 2 ripe plums
- 1 ripe white peach
- 1 ripe white nectarine
- 2 ripe apricots
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1/8 teaspoon sea salt
- 1 teaspoon chopped fresh tarragon
- organic goat cheese
- handful of mixed nuts, ,rough chopped (I used almonds, walnuts and hazelnuts)
- Wash lettuce leaves, dry and place in a medium serving bowl.
- Pit and slice stone fruit, spread over lettuce leaves.
- In a small jar combine olive oil, vinegar, djon, honey, sea salt, and tarragon. Mix well to combine.
- Drizzle salad with dressing, sprinkle with goat cheese and nuts. Top with fresh cracked pepper and enjoy!