I've always been so curious about how they work, what the variety is like, do people get sick of not getting to choose, how much food will I really get, what if I have no freaking clue what vegetable that is, the list goes on. I, however, think I am the most excited about making it a personal challenge to just have to get creative with whatever is in the box. And if it's the same thing over and over again, well then I will have 1) learned my lesson, and 2) will just really have to exercise my creative juices to make the best of it. And if it is something I have never heard of in my life, let the research begin. What we CAN count on is lots of great fall recipes ahead.
This recipe, on the other hand, is kind of the last of the great summer produce salads. Tomatoes, peaches, great lettuce, and basil are still around, but won't be for much longer... but man, are they good right now. I am enjoying it as long as I can!
5-6 ounces spinach, arugula, or kale chopped
3 ripe peaches, chopped
2 medium heirloom tomatoes, chopped
1 cup chopped fresh basil leaves
8 slices bacon, chopped
1/2 cup olive oil
3 tablespoons champagne vinegar
1 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Zest and juice of 1/2 lemon
*Looking for equal parts chopped spinach, peach, and tomato.
On a baking sheet in a 400 degree oven, bake bacon until medium-well, 12-18 minutes depending on the size and thickness. Once cooked, transfer to a plate lined with paper towels, and allow to cool completely.
Prep the salad by chopping the cooled bacon, tomatoes, and peaches the same size and set aside. Give a rough chop to the basil and spinach leaves.
In a food processor, combine the olive oil, champagne vinegar, dijon mustard, salt, pepper, and lemon zest and juice. Process to combine.
Keep all three components separate until you are ready to serve. Then...
Toss the greens with enough vinaigrette to lightly coat the leaves, then toss in the peaches, heirlooms, and bacon.