It's almost over. The summer semester from somewhere I'd rather not say. Tomorrow is my last day in the hospital and Monday is my last set of lectures. Next week I will take my finals and be finished! I'll have three whole weeks to bask in the sun and try as many new recipes as I can (without outgrowing my swimsuit by September). And even though my August break will not last nearly long enough, it's OK... because the start of Fall semester means I'm that much closer to graduating in December!
To be honest, I'm terrified of becoming an RN, finding a job, being new and inexperienced, and actually being responsible for patients' lives. But I'm more than ready for school to be done. This is my second time through an undergraduate degree. The first one took me almost 5 years and while I received a diploma, I never walked across a stage or heard my name called at graduation. It came in the mail. (When we moved away I was several credits short of my degree so I finished it here.) And that didn't bother me. But this time it feels different. I won't miss my graduation for any reason. I've thought a lot about why I suddenly care. Why a silly ceremony now means the world to me. It's because this time around I put my whole heart into what I was doing. I've never worked so hard towards something and given so much of myself in the process.
So while there are days when I long to be free of responsibility or forget all of the sad things I've seen, I wouldn't trade this last year for anything. Have you ever had an experience that impacted your life/changed you so much that you can't quite remember who you were before? I know I'm still me, but I see the world through such different eyes now that I'll never feel like the same girl again. Maybe that's the feeling parenthood brings.
But I realize you came here to hear about this recipe. And thank you for listening so long- this salad was worth your wait! Plump juicy peaches are caramelized on the grill and tossed in a tangy champagne vinaigrette along with crispy bacon, creamy avocado, and crumbly feta. Oh, and there's some lettuce underneath all that goodness. This salad is beautiful, summery, and bright. With all those ingredients, of course it tastes good too! A balsamic vinaigrette would be an excellent match as well.
INGREDIENTS
8 oz. mixed greens
2 peaches, cored and sliced
extra virgin olive oil
salt and freshly ground black pepper
1/4 red onion, thinly sliced
4 slices bacon, cooked until crisp and crumbled
1/3 cup feta, crumbled
1/2 avocado, diced
Champagne Vinaigrette:
2 Tbsp. champagne vinegar
1 1/2 tsp. honey
1 tsp. shallot, minced
1/4 tsp. Dijon mustard
1/8 tsp. minced garlic
1/4 cup extra virgin olive oil
salt and freshly ground black pepper
DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat. Brush peaches with olive oil and season with salt and pepper. Grill peaches for several minutes on each side until caramelized.
2. To make the vinaigrette, combine the vinegar, honey, shallot, Dijon, and garlic in a food processor. Pulse to combine. With the motor running, stream in the olive oil. Season to taste with salt and pepper.
3. Layer mixed greens, grilled peaches, red onion, bacon, feta, and avocado in a serving bowl. Drizzle with the vinaigrette, toss, and serve.
Serves 4.
(Adapted from Food Network)
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