denver's chalk art festival + warm garbanzo bean salad with fennel, red onion & parsley + lettuce salad with with apples, pecans and yogurt dressing

When I was a kid, I used to love making hopscotch boards and checker boards with chalk on our sidewalk or in the backyard on our cement patio. I would play for hours, sometimes making more elaborate designs long after my friends had left and the fireflies had come out. There's something very sweet about seeing my own children making doodles on the sidewalk with chalk as well. And since they're big fans of making a mess (getting chalky) and art, I though they would love going back to the Denver Chalk Art Festival, which takes place annually- the first weekend in June- on Larimer Square in Denver.

We went last year and had a blast, and this year was no different. There were so many talented artists and creative ideas. I got a kick out of the Bob Ross piece in particular, but I think some of the, erm, younger viewers just thought it was just someone's grandpa with a paint brush. There was a really awesome Chuck Close portrait and some odes to Comic-Con, which was also in Denver over the weekend. 


There were lots of people at the festival, so taking "the perfect" shot wasn't always possible, but I think these pictures give you a sense of what it was like...
(And please pardon those line-and-ball shadows on some of the photos- they're from the string lights that hang from one side of Larimer street to the other.) 
Then we walked around the neighborhood. It was really crowded because the Colorado Rockies were also playing the LA Dodgers, and the stadium is only a few blocks away from where the festival was held. Busy, busy streets...(I love it.)

After the festival, we returned home. The boys took longer-than-usual naps, so I started working on a salad and a side dish for City Park Jazz - a free event that runs every Sunday throughout the summer.  Both of the recipes come from Family Table, a truly fantastic cookbook.

Notes on the salad: The original recipe calls for escarole, but I opted for lettuce that I grew in our garden (I know, right?! I still can't believe, we have a garden!). The yogurt dressing- with maple syrup and smoked paprika- was delicious. I didn't use all of it, so you could probably adjust the measurements.

Notes on the side dish: I'm *all* about the Aleppo pepper and this is one of my favorite side dishes to make right now. The recipe elevates the standard garbanzo bean (chick pea) quite a bit and it's spicy - so it compliments garden burgers perfectly. 

Enjoy! 
xo,
Batya

Lettuce & Apple Salad (Adapted ever-so-slightly from Family Table: Favorite Staff Meals from Our Restaurants to Your Home)

1 cup of pecans

For the dressing
1/2 cup plain yogurt
1 1/2 tablespoons pure maple syrup
1/2 teaspoon sherry vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt

Approximately 1 small-medium head of lettuce (Bibb-Boston-Butter is a nice choice, though the original recipe uses 1 head escarole), coarsely chopped
1 Granny Smith apple, halved, cored, and thinly sliced
1/2- 3/4 red onion, halved, thinly sliced
1/3 cup finely chopped fresh mint

Preparation
Spread the pecans in a large dry skillet and toast over medium heat for 5 to 7 minutes, stirring and watching carefully so they do not burn. Transfer to a plate to cool.

To make the dressing: Combine all the ingredients in a small bowl and mix well.
Combine lettuce, apple, pecans, and onion in a large serving bowl. Toss with the dressing, sprinkle with mint, and serve.

 * * *

Warm Garbanzo Bean Salad with Fennel, Red Onion & Parsley (Adapted slightly from  Family Table: Staff Meals from Our Restaurants to Your Home)
Ingredients
2 15-ounce cans garbanzo beans, drained and rinsed
1 1/2 teaspoons Aleppo pepper or red pepper flakes
4 cloves garlic, smashed and peeled
3 tablespoons kosher salt, plus more to taste
2 fresh sprigs of thyme
1 1/2 teaspoons Dijon mustard
2 teaspoons smoked paprika
1/4 cup fresh lemon juice
2 tablespoons white wine vinegar
1 cup extra-virgin olive oil
1 fennel bulb, trimmed, cut in half, cored, and thinly sliced 
1 red onion, cut in half and thinly sliced
1/2 cup finely chopped fresh parsley

Preparation
Drain and rinse beans and place them in a large saucepan. Cover with 12 cups of water (you could probably use less, but you're going to be adding a lot of salt, so don't use too little water either), add 1/2 teaspoon Aleppo pepper (or red pepper flakes) and the garlic. Bring to a low simmer, and cook, uncovered, for about 10 minutes-- until the beans are tender (not mushy!) and the flavors have been absorbed.
Remove the beans from the heat (don't drain yet!), add the salt and thyme and let stand for 15 minutes.
Meanwhile, in a small bowl, whisk together the Dijon mustard, the remaining 1 teaspoon of Aleppo pepper (or red pepper flakes), the smoked paprika, lemon juice, and vinegar. Whisking constantly, slowly add the oil. Add salt to taste if necessary.
In a large bowl, toss the fennel and the red onion with 3 tablespoons of the vinaigrette. 
Drain the beans and discard the thyme and garlic. Put the beans back in the pot and add the the fennel and onion mixture. Then, on very low heat, stir the beans, fennel and onion, until it is soft-- about 10 minutes or so, being careful not to burn the ingredients. (The original recipe doesn't call for this step, but I think the softer the onion and fennel the nicer the texture-- but if you like things more crunchy, you can skip this step.) Remove from heat and put in a large serving bowl. Stir in the parsley and toss with the remaining vinaigrette.
The salad can be made up to 1 day ahead, covered and refrigerated.
Serve warm or at room temperature. 
Enjoy!

Roasted Broccoli & Fennel Salad with Pickled Onion Vinaigrette, also from Family Table

spring time in denver's congress park (with asparagus-dill bisque)

It's been almost three months since we bought our home in the Congress Park neighborhood of Denver. Our house is historic; it was built the year Grover Cleveland was President and 4 years before the Spanish-American War- so it's old. At first we were nervous about things going wrong and being responsible for repairs- all of which I think is perfectly normal for home buyers of historic homes. But I've got to tell you, now that we’re settling into things, this house just feels right. I love the character, the details and the charm. We've also been working hard at making the space feel homey, which is a bit of a challenge considering the size. But we purchased a few good pieces of furniture and I scooped up some terrific finds at a vintage shop on the outskirts of town. I've also been diligently  scouring the antique/used stores on Colfax too. Slowly our pictures are getting framed and we've begun to hang mirrors and artwork on the walls. In short, the house is beginning to have our imprint. And that feels great... 

One of the things that I love about our neighborhood is its walkability factor. My husband and I own one car, so when he drives to work (usually 1 or 2 days a week) I've still got plenty to do. I can walk to Congress Park (which has a great public pool in the summer), and City Park (which has awesome free Jazz concerts in the summer), and the Botanic Gardens too. If my kids are well-behaved, I can also walk to the Museum of Nature & Science and the Zoo. 

The Shoppe (cupcakes) on Colfax

There are tons of great places to eat close by-- cupcake shops, taco shops, speciality bakeries, Ethiopian food, sushi, Greek restaurants, music venues, wine bars, the Tattered Cover bookstore, an independent movie theater, bistro-style cafes, a bicycle shop that carries Dutch cruisers, a few independent coffee shops, a yarn store, and the a weekly farmers market on Sunday (etc. etc.). In other words, there's a lot going on.

I've met a lot of my neighbors and our kids all play together outside. And in addition to the families in our neighborhood, there are also lots of artists, chefs, designers, musicians and gardeners. It's really a great mix of everything...that's why we like it so much. I'm happy to say, that after a long and winding road to home ownership and stability, Congress Park feels like home...

The architectural mix includes (primarily) 1890s-early 1900s Denver Squares, turn of the century Victorians, and early craftsman (American bungalows). There are some deco buildings from the 1920s and 30s as well, and a few row houses are scattered throughout the neighborhood too. But unlike this Denver neighborhood, there aren't many modern structures in our part of town. Congress Park also has some pretty spectacular mansions as you head toward 8th Avenue and over into Country Club. And this (below) former fire station has since been converted into a family home. It's awesome!

Pinche Taco, amazing happy hour and...tacos. (Colfax)

East High School, built in 1921

Fat Sully's, Atomic Cowboy and the Denver Biscuit Company, all under one roof on Colfax. 

Glaze's Mini Baum Cakes: layers of lemon cake with limoncello glaze  and strawberry mousse. Their baum bites with green tea and white chocolate is also amazing. Congress Park, Madison off 12th Avenue.

* * *

And a spring time soup...

Asaparagus Bisque with Fresh Dill (Courtesy of Anna Thomas, Love Soup)

Ingredients

1 1/4 lbs. green asparagus

2 medium leeks

1 large fennel bulb

zest+juice of a lemon

2 tablespoons unsalted butter (you could substitute with olive oil)

3 tablespoons arborio rice 

1 1/2 teaspoons salt, plus more to taste

2 1/2 cups light vegetable broth

1/2 cup finely chopped fresh dill, plus more to taste

white pepper (I used black)

cayenne

2-3 tablespoons heavy cream (optional)

Directions

Using a vegetable peeler or sharp knife, thinly peel the bottom 2 or 3 inches of the asparagus stalks, then snap off the toughest bits at the bottoms (peeling the bottoms first allows you to keep much more of the stalk.) Cut the stalks into 1-inch pieces; you should have about 4 cups.

Wash the leeks and chop the white and light green parts only. Trim, wash, and chop the fennel bulb. Grate the zest of the lemon, making sure to get only the yellow and none of the white pith.

Melt the butter in a large skillet or soup pot and cook the leeks over medium heat for 8 to 10 minutes, until they are soft and begin to take on a hint of color. Add the asparagus, fennel, lemon zest, rice, 1 1/2 teaspoons of salt, and 3 cups of water and bring to a boil. Turn the heat down and simmer uncovered for about half an hour, or until all the vegetables are tender.
Add 2 cups of vegetable broth, the dill, and a pinch of each pepper and cayenne.
Puree the soup in a blender, in batches, until it is perfectly smooth. (I usually use an immersion blender for pureed soups, but asparagus is fibrous, so you might want to use that blender in order to get it really smooth.) Add broth if the soup seems too thick. Return the pureed soup to a clean pot and stir in a couple of teaspoons of fresh lemon juice, more if you like. Bring the soup back to a simmer, taste it ,and season with tiny amounts of pepper, and more salt if needed. Stir in 2-3 tablespoons of cream if you are making the asparagus a bisque (or more precisely a "cream soup" as traditionally bisque refers to smooth, cream soups, based on a broth from crustaceans).

Ladle and enjoy!

springtime baseball and roasted broccoli & fennel salad with pickled onion vinaigrette

After a few late season snowstorms, spring has (finally) arrived in Denver. Outdoor festivals are popping up all over the city, patio-dining is in full-swing and our garden is starting to take off (I know, right, we have a garden!). And if all that isn't springy enough, baseball season has begun in earnest.   
I had never been to Coors Field and I really wanted to check it out. We also thought it was time to take Otis and Theo to their first baseball game, so my husband got on Stubhub and purchased four $6 tickets (how great is that?!). Then we made our way over to the stadium to watch our hometown team (the NY Yankees) play our adopted city's team (the Colorado Rockies). I was feeling conflicted, and I wasn't sure which team to root for...

My mom grew up on the Grand Concourse, just a few blocks away from Yankee stadium. My maternal grandfather was also a Yankee fan, as was my Bronx-born father, my Bronx-born husband and my Manhattan-born father-in-law (who has rooted for the Yankees ever since San Francisco stole the the NY Giants back in 1957 ). And then there's me. I'm a from a little oasis in NYC, in the borough of The Bronx, called Riverdale. So you could say that there's some history when it comes to this Yankee stuff.
But a weird thing happened at the game last week; I began to see Yankee baseball as harbinger for our life's new path. Many of the Yankees I had cheered on from the bleachers were on the disabled list or retiring from the sport altogether. And that's when it hit me. Maybe it's time for a new team and some new traditions-- or at the very least, Otis and Theo should be encouraged to cheer on their (new) hometown team, who on that night, beat the Yankees 2-0. 

We've been eating a lot of our meals outdoors this week, and it's truly wonderful. In desperate need of more side dishes, I scoured my newly-borrowed-from-the-Denver-Public-Library cookbook for some ideas. I started off with this one for Roasted Broccoli and Fennel Salad with Picked Onion Vinaigrette. It was nutty and tangy and just plain delicious! The side dish went fast...
Roasted Broccoli & Fennel Salad with Pickled Onion Vinaigrette (From Family Table Favorite Staff Meals from Our Restaurants to Your Home by Michael Romano and Karen Stabiner, forward by Danny Meyers)
For the vinaigrette
1/4 cup extra-virgin olive oil
Juice of 2 lemons (about 1/3 cup)
1/4 cup red wine vinegar
1 1/2 teaspoons sherry vinegar
1/2 teaspoon kosher salt
Pinch of freshly ground black pepper
3/4 cup finely chopped red onion

Ingredients
2 heads of broccoli (1 1/2-2 pounds total), cut into bite-sized florets, stems trimmed and thinly sliced
3 tablespoons of olive oil
1 fennel bulb, trimmed, cored, and cut crosswise into 1/4-inch-thick slices (I cut smaller slices)
Kosher salt and freshly ground black pepper
1/3 cup finely chopped fresh basil
1/3 cup finely chopped fresh Italian parsley

Preparation
Preheat the oven to 375 degrees.
To Make the Vinaigrette: Whisk together the olive oil, lemon juice, red wine vinegar, sherry vinegar, salt and pepper in a small bowl. Add the onion and whisk well. Set aside.

In a small bowl, toss the broccoli with 2 tablespoons of the oil. Put the fennel in another small bowl and toss with the remaining 1 tablespoon of oil. Season both with salt and pepper and spread on to separate baking sheets. Roast the broccoli until lightly browned and tender,  15 to 20 minutes. Roast the fennel until tender, 20 to 25 minutes. Remove from the oven.

Combine the vegetables and herbs in a serving bowl and toss with the vinaigrette. Serve warm or at room temperature. 
* Note: If you find that the dish is a little bit too vinegary, then just add a few pinches of sugar to balance it all out. 
Enjoy! 

Home Sweet Home (with Giada's Almond Citrus Olive Oil Cake)

If I've done my math correctly, I sold my home in New Orleans about 2,892 days ago. Since then, and for the better part of a decade, we hopped from place to place. At last count, Omar (our trusty Rottweiler) had lived in 8 places and Otis has had 4 addresses since his birth...and he's only 3 1/2. Nomads, vagabonds, drifters. No, we were renters. Not that there's anything wrong with that. But I longed for a place to call my own, a place where I could plant perennials and actually see them bloom the following year. A place where I could put up shelves, frames and anchor a mirror. I wanted a home.

When my 6-year stint in New Orleans came to an end, I moved back to my parent's home in the Riverdale section of New York City. After two months of sleeping in my childhood bed, my then-boyfriend (now-husband) and I moved to Carroll Street in Park Slope, Brooklyn. The apartment was fine, despite being a bit run down. It was well-lit and spacious by New York standards (just under 600 square feet). But then construction started on the lot next door and it was time to move. No one likes waking up to what feels like a seismic occurrence and our walls began to crack. Omar was also a nervous wreck...or was that me?

Next we rented an apartment in a turn-of-the-century Brownstone. That's where Otis spent his first year of life. We lived in Prospect Heights on a beautiful tree-lined street that was quintessential Brooklyn. But we were outgrowing the space, Omar could no longer take the stairs, and then I found out I was pregnant with Theodore. On the move again.

Our fourth space was a remodeled apartment that was about 625 square feet. Cramped yes, but it felt clean and relatively safe. Then the beeping started. Unfortunately we signed a lease for an apartment directly across from a bread factory that operated around the clock, yes 24-hours. There were beeps and honks from machinery of all sorts, fork-lifts, 18-wheelers, garbage trucks at 2 a.m.-- nothing but noise and pollution. It was a total disaster. And that's what tipped the scales for us: we'd had enough and we moved west...to Colorado.

With Otis, Theo (who was 6 weeks old at the time), and Omar, we rented a lovely, albeit quirky, home in the Highlands section of Denver. Unfortunately for us, after a year of renting, it went on the market and sold within a few days. The home was slated for demolition, so we got a 6 month rental on the edge of Denver's city line. It was a generic townhouse that could have been in anywhere-U.S.A and there was no walkability to speak of, but it served its purpose.

Then it was time to take the plunge; it was time to do some serious house hunting. 

Have you ever read 'The Hunt' in the Real Estate section of The New York Times? It was kind of like that. 

No. 1: A beautiful, old Victorian in Congress Park, a neighborhood we were pretty much set on living in. But after an investigation turned up liens and judgements against the property, we walked. 

No. 2: A bid was submitted on a 1920s stunner in Park Hill, but systemic foundation issues surfaced after our structural engineer did the inspection. We wanted it fixed one way, but the sellers weren't interested. Our inspection objections were rejected, so that house was done. Back to Congress Park. 

No. 3: Our home! We fell in love with an old, historic home built in 1895, the year Grover Cleveland was President. We closed in March...

Writing this post means that we're settled, that we're anchored, that we've bought a home. I have a long-standing tradition of bringing olive oil cakes to house warming parties, and here I am making an olive oil cake for our family...in our very own house. It's been a long, long (long) road.

Happy baking! 

xo
Batya

Giada's Almond Citrus Olive Oil Cake (Adapted slightly from this recipe)
Ingredients
Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder (to compensate for altitude I added 1 3/4 teaspoons)
1/2 teaspoon salt
1 cup sugar
3 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
1/4 cup whole milk, plus 1 tablespoon for altitude
3/4 cup extra-virgin olive oil
2/3 cup sliced almonds, toasted, finely chopped (original recipe suggests coarsley crumbled)
Powdered sugar, for sifting

Citrus Compote:
2 tablespoons grated orange peel
3/4-1 teaspoon orange blossom water, optional though I'd use it.
3 oranges, segmented
2 pink grapefruits, segmented

Directions
To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.

To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.

You can cut the cake into wedges and spoon the citrus compote alongside or place the compote on top and slice.

Ina's White Pizza with Arugula, Denver's Chalk Art Festival and Strawberry Salad with Feta and Almonds

The other day I found myself thinking about Ina Garten. I love her as much as you can love a 64-year old, former nuclear policy wonk/budget writer, author, gourmand, home entertaining super-star that you don't really know. And I totally credit Ina with inspiring me to cook-- I mean really cook, for the first time, which happened about 3 years ago. She got me to value high-quality ingredients, delve into seasonal cooking and, okay, decadent desserts too. Time is flying because it's more than a year and a half since I met her at this book signing...and it feels like yesterday. 
I have all of Ina'a cookbooks and decided to revisit Barefoot Contessa Back to Basics. That's when this recipe for White Pizza with Arugula caught my eye. Now ever since I made homemade tart dough (pâte brisée), I've become a big fan of making things from scratch...time permitting. Sure, there are some really good quality store-bought pizza doughs out there, but I decided to make my dough the night before, after the boys went to bed.
The dough was perfect but next time I think I will have to let it get a little more pliable before I start kneading it. I don't think I kept it at room temperature long enough. As for the baking time of the pizza, the recipe calls for 10-15 minutes in the oven. My pie was done in about 9 minutes-- and had I kept it in the oven for one minute longer, it would have burnt to a crisp. Maybe it's my oven or maybe it's the altitude-- just keep an eye on it.
Now I prefer making recipes that don't require me to buy a ton of ingredients, and in this case I had some goat cheese in the fridge and some leftover fontina cheese from this recipe. I also had a big bag filled with arugula, so pizza with greens it would be. 
I loved this pizza. There's creamy, cheesy goodness, tangy-lemon dressing and peppery arugula. You can see how this one might be hard to beat...

For the garlic oil I used some of my new purple garlic which I picked up at my local farmers market.

Dressed arugula.

White Pizza with Arugula (Courtesy of Ina Garten, Barefoot Contessa Back to Basics)
Makes 6 Pizzas
Ingredients:
For the Dough:1 1/4 cups warm (100 to 110) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
For the Garlic Oil:
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
For the topping:
3 cups grated Italian fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella cheese (7 ounces)
11 ounces creamy goat cheese, such as montrachet, crumbled
For the vinaigrette:
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced

Directions:
Mix the dough:

• Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.

• Knead by hand.

• When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.

• Let it rise.

• Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Make garlic oil:  Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.

Preheat the oven to 500 degrees. 

Portion the dough.

Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

Stretch the dough.
Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)

Top the dough.
Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes,* until the crusts are crisp and the cheeses begin to brown.**


Make the vinaigrette.
Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
Add the greens.


When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

* Mine took 9 minutes.

** Note: I brushed some of the garlic oil on my pizza mesh (wire) and placed my pie on the mesh. I placed it on my pizza stone-- which I had preheated for 20 minutes at 500 degrees.

                        


TIP Make sure the bowl is warm before you put the water and yeast in; the water must be warm for the yeast to develop.
TIP Salt inhibits the growth of yeast; add half the flour, then the salt, and then the rest of the flour.
TIP To make sure yeast is still "alive," or active, put it in water and allow it to sit for a few minutes. If it becomes creamy or foamy, it's active.

* * *

After lunch, I took the boys down to Larimer Square for the Denver Chalk Art Festival. Now here in the house we use sidewalk chalk all the time. This festival, however, took it to a whole new level. It was so cool. And so creative. Otis really wanted to add his own unique touch to some of the murals, but I told him maybe next year. He looked excited about the prospect and when we got home he started on his sketches. Theo watched him carefully...maybe he'll be the budding artist of the family!                    

***

Today I used some leftover greens to make this salad for lunch. It was delicious! 

         

Baby Lettuces, with Feta, Strawberries and Almonds (Courtesy of Food & Wine Magazine)
Serves 8
2 teaspoons Dijon mustard
1 teaspoon honey
1 small shallot, minced
2 tablespoons red wine vinegar, preferably Banyuls
1/3 cup extra-virgin olive oil
Salt
Freshly ground pepper
12 cups packed assorted baby lettuces (about 6 ounces)
1 quart strawberries, hulled—small berries halved, large ones quartered
4 ounces feta (preferably French), crumbled (1 cup)
1 cup smoked almonds, chopped

In a small bowl, stir together the mustard, honey, shallot and vinegar. Stir in the olive oil and season with salt and pepper.
Put the lettuces in a large bowl. Add the strawberries, feta and almonds. Drizzle the dressing over the salad, toss well and serve.

Suggested Pairing:
Bright, berry-scented rosé echoes the strawberries in this summer salad. Pour a crisp, dry rosé from Provence.