Summer vacation is just about here and we can almost taste it. ONE MORE WEEK of school for the McConnel family. We’ve had a beautifully mild May, and it really hasn’t been very hot at all. But, tomorrow we are supposed hit 102 F. And when it’s that hot, I don’t want to eat another that isn’t cold. Salads, smoothies, and anything frozen is what’s for dinner here in the Summer.

This gorgeous salad will be served on repeat. With fresh Summer fruit and nastursiums from our garden, this salad is like a bouquet for your plate.

Give me a salad with fruit, cheese and nuts and I’m a happy girl. Peaches, blueberries, goat cheese and candied macadamia nuts top this loaded salad. And it’s drizzled with the yummiest lemon poppy seed dressing. I’ll be keeping a jar of this dressing in the fridge at all times.

Fruit + Flowers Summer Salad

• 1 head of butter lettuce
• 2 ripe peaches, sliced
• 1 cup blueberries
• nastursiums (edible flowers)
• 4-6 oz. goat cheese
• 1/4 cup macadamia nuts
• 3 tbsp. sugar
• Lemon Poppy Seed Dressing (see recipe below)

Start by candying the macadamia nuts. In a small fry pan heat the 3 tbsp. of sugar until it melts and starts to turn a golden color. Remove from the heat immediately and toss the macadamia nuts in the melted sugar. Working quickly, spread the nuts on a piece of parchment paper and allow to cool completely. When they are cool, you can break them apart.

Wash and dry the butter lettuce leaves. On a large platter, lay out all the lettuce. Spread out the fruit evenly over the lettuce. Cut the goat cheese into small bite sized chunks and place evenly over lettuce. Sprinkle with the nuts and place nastursiums on top. Drizzle with the dressing.

Lemon Poppy Seed Salad Dressing

• 1/4 cup olive oil
• 1/4 cup white balsamic
• juice and zest of one lemon
• 1/4 tsp. fresh ground pepper
• 1/2 tsp. salt
• 1/4 tsp. ground mustard
• 2 tbsp. honey
• 1 tbsp. poppy seeds

Place all the ingredients in a jar, seal and shake vigorously for about 1 min. Store in the fridge until you are ready to dress and serve the salad.

Keeps well up to 3 weeks in an airtight container in the fridge.