Well, I felt I needed to add something healthy to my blogs since 95% of my recipes have, and will be, sweets. So here we go, SALAD. What could be healthier? My favorite ingredient in this recipe is Brie cheese since I'm a “cheese-oholic”. And brie is my favorite of all cheeses. Thank you Jackie Livney (my 2nd mom).
When I was cooking the blueberry compote, I didn’t have any hope that this would be any compote I would like since it wasn’t sweet. I taste my recipes as I am making them and I wasn’t sold on this one. But I continued to follow the recipe to completion.
As I was plating my salad, I knew I loved arugula lettuce, chicken, and most of all the cheese. The compote was still “iffy”. As I was spooning the compote over the salad, I said to myself, “this looks good, just like the picture.” Then I took my first bite. I was shocked at how mouth-watering this salad turned out to be. Oh my gosh, it was down right delicious. I surprised myself. I’m so glad I have leftovers for tomorrow. I'm taking lunch over to my great friend and Jackie's daughter, Tricia. (yes another Tricia)
I spooned the left over compote in a glass jar. It should stay for about a month as long as it stays refrigerated. The one thing I will do differently next time???? Add more cheese, of course.
This recipe comes from the Williams-Sonoma new healthy kitchen “STARTERS”. It’s on page 34.
P.S. After sharing this lunch with Tricia, she gave me a great suggestion. Try adding caramelized almonds, pecans, or walnuts on top. That works for me. Thanks, Trish.
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