Our recipe this month celebrates summer. Take advantage of our long days and warm nights with our summer entertaining tips.
Summer Greens with Figs and Prosciutto
6 tbsp lightly toasted pine nuts
4 cups salad greens
4 cups watercress
4 cups baby arugula
6-10 fresh figs
8 slices prosciutto
2/3 cup crumbled feta cheese
1/2 cup rosemary vinaigrette
Choose ripe figs, cut tough tip off and cut into four from bottom to top to create wedges. Have prosciutto sliced thinly at your favourite delicatessen. Lay prosciutto flat on a cutting board and cut into 2-3 square inches.
Combine salad greens, watercress, arugula, feta and pine nuts.
Toss with vinaigrette.
Top salad with figs and prosciutto.
Yields 2 cups
1 sprig fresh rosemary
1/3 cup white wine vinegar
1 cup extra virgin olive oil
1 tsp Dijon mustard
2 tsp salt
3/4 cup grape seed or vegetable oil
Whisk together olive oil vegetable oil, Dijon mustard, white wine vinegar and salt. Bruise the rosemary a little bit with the back of the knife. Steep rosemary in vinaigrette overnight. Remove rosemary sprig.
Clos du Soleil Rosé would be a delectable complement to this salad. The rosé has a crisp acidity and fruitiness that plays well with the prosciutto and goat cheese, without overwhelming the other flavours in the dish.
Natural Rustic Celebrations
One of our favourite current trends is the incorporation of organic elements into tabletop decor.
Embrace the rustic theme and skip the tablecloth. Leaving tables bare creates a natural look, and feels fresh and modern, allowing the food to take centre stage.
Fresh Picked Centrepieces
We love this look shown in Western Living this month. The table is decorated with fruit laden branches in oversized mason jars and freshly picked wildflowers casually arranged in wine coolers.