How good does that look?And trust me; it’s even better when you taste it… I was sitting here thinking of where to start this post but I couldn’t stop looking at those gorgeous colors of the salad so excuse me for jumping right in there!
I’ve had a pretty good and relaxing week so far. Despite the not so pleasant start with all my sites being down, the move to my new hosting provider has moved along really smoothly and it’s just a matter of time before the last one – you’re looking at it right now – will be moved as well. By some miracle this week has been quiet in terms of work. It could not have come at a better time and even though I always, always get nervous when I have ‘nothing’ to do, I’m also trying my best to get the most out of it.
It’s not uncommon for anybody self employed to get a bit nervous when you have a few days of quiet in between jobs. You start to wonder how the next few weeks are gonna be? Will you have any work? Will the recession finally hit you too? Will you be able to pay the bills? What if no one ever hires you anymore? And the list of questions in my mind goes on. Thankfully, after this week, my calendar is packed full with jobs already, so that makes it possible to enjoy this quiet week in between. And I’m loving it.
I’ve been cooking up a storm, have made bread, making my second batch of goat cheese as we speak, prepared a tapas feast for dinner and the list goes on. However, all that cooking and baking is not exactly good for my waistline, so instead of opting for a simple sandwich this afternoon I thought why not make a nice and healthy salad. Looking for some inspiration I bumped into a recipe from Delicious which was featuring rhubarb. Not the right time of year anymore but I had raspberries left in the fridge and some figs and an idea started to form in my head.
I love to always have a bit of crunch in a salad, so I roasted some pistachio’s I still had too. And since I seem to be on goat cheese roll lately I added some lovely goat cheese to it as well. The dressing however is the bit that makes this whole salad come together. It’s gorgeous in color and the flavors are amazing. You can put it through a sieve if you want to get rid of the little seeds from the raspberries but I don’t really mind them so left them in.
It’s a good thing that I have not only been cooking and baking, but in between I’ve also been working hard on transforming all recipes on Junglefrog Cooking (and there are a lot) into the new format for when the new design is gonna go live somewhere maybe next week! Are you curious how it’s gonna look?