Simple Breakfast Salad
1 head Boston lettuce
8 oz diced cantaloupe
1 shallot (sliced)
Pairs well with eggs over easy and multi-grain toast.
Aleesha’s Famous Vinaigrette
¼ tsp Sea Salt
¼ tsp Cracked Black Pepper
½ tsp Dried Rosemary
1 clove Garlic (minced)
1 tbsp Fig Spread or Fig Preserves
¼ cup Extra Virgin Olive Oil
¼ cup Balsamic Vinegar
1 oz (or squeeze ½ an orange) fresh orange juice
Small empty jar with a lid
Combine the sea salt, pepper, rosemary in mortar and pestle. Grind ingredients until they are reasonably ground. Add the garlic and grind with pestle to a chunky mixture.
Pour orange juice, olive oil, and vinegar into the jar. Then scoop the fig spread and garlic mixture into the jar.
Lid the jar and give it good shake. Ready to serve over your favorite salad.
Refrigerate any remaining vinaigrette it will keep up to a week.