Bad blogger. That’s what you should all be saying to me right now. I have been shamelessly absent from Tokyo Terrace the last few days. I promise that it was for a good reason! I also promise I will be more present in the coming days.
On Sunday, my parents and sister flew from Minneapolis to Denver to spend the week with us. We travelled to Crested Butte and just returned a couple of hours ago. In the majestic mountains we hiked, shopped, laughed and enjoyed being together as one big family.
Just before leaving for Crested Butte, we enjoyed a delicious dinner that included a fabulous salad. Juicy nectarines, salty bleu cheese, chewy dried cranberries and crisp lettuce work together to create a refreshing side for dinner, or a light lunch on a warm afternoon. Because this salad already has so much flavor, I mixed together a light honey vinagrette to drizzle on top.
Another important announcement that I have been very late in making is the winner of the Tokyo Terrace Giveaway! There were numerous creative suggestions for what to name this delicious cocktail, but my favorite suggestion was… Drum roll please…
I thought this was perfect the perfect name. Shibuya (an area of Tokyo) is bubbly, bright, and exciting, just like this cocktail! So, now that it has an appropriate name, kick back and enjoy your own Shibuya Punch!!
Scott, please send me your mailing address to firstname.lastname@example.org so I can send you your prize! Thanks again to everyone for your fabulous suggestions!
Summer Salad with Honey Vinaigrette
2 nectarines, segmented
8 oz. crumbled bleu cheese
1 head romaine lettuce, chopped
1/2 cup dried cranberries
For the vinaigrette:
1/3 cup olive oil
1/4 cup rice vinegar
1 tablespoon honey
salt and pepper
Put the lettuce in a large bowl.
Top with the nectarines, bleu cheese and dried cranberries.
Whisk together the ingredients for the vinaigrette and season to taste with salt and pepper. Drizzle over the salad and toss to combine.