I tried to recreate the salad Kristen and I shared for lunch at Reddwood in Yountville for my birthday for dinner. Kristen’s idea of replacing olives with capers in an earlier post was a good one. I recommend it. Here is how I assembled this very pleasing salad:
Place a single layer of bresaola (it should be lonza but this is what i had on hand and it worked nicely) on a plate. Top with dressed arugula (dressing was shallot/balsamic/olive oil/S&P). Pretty the arugula with bite size pieces of nectarines, peaches, cherries and buratta. Sprinkle with capers. Drizzle with more balsamic. Crack a little pepper and viola – Birthday Salad is ready to go.
I served this salad with a simple roast chicken and it was devoured by my sister, Sam and me. It meets the heatherly diet – which is paleo modified to include dairy and wine. Skip the buratta and its totally paleo, but not nearly as luscious.