J and I finally made it to the Nursery yesterday, and filled the double-decker flat-bed with plants for our circular garden patch.
There were 4 more shrubs we wanted bring home, but until these spread out a little and give us an idea how much space they're going to claim, we need to check our desire to get everything at once.
I've always wanted to plant Lantana in my yard...it holds a lot of wonderful childhood memories for me, as does the Hydrangea. My paternal grandmother had a purple - pink Hydrangea in the front courtyard of her home that was at least 5' wide and 4' tall.
My cousins and I played often in that courtyard, surrounded by a wall of climbing flowering plants and that amazing Hydrangea. We have a lovely blue one in the front against the house, and brought home a pink one for the side yard.
All that color outside inspired me to continue the colors indoors with this salad...
- 2 large Belgian Endives
- 1 small head organic Red-leaf lettuce
- 1 small head organic Green-leaf lettuce
- 1 organic Golden Beets, cooked and sliced
- 1 small bunch organic Watercress
- 2 Tbs. Balsamic vinegar
- 1/2 tsp. Sea Salt -- to taste
- 1/4 tsp. Pepper -- to taste
- 1/4 c. extra virgin Olive Oil
- 3 Tbs. freshly squeezed organic Orange juice
- 1 Tbs. Dijon Mustard
- Juice of one large organic Garlic Clove
- 3 pieces of whole grain or gluten-free Bread
- Extra Virgin Olive Oil
- Garlic Powder
- Dried Thyme
Rinse and tear lettuces into a large bowl. Wash and chop watercress with some of the stems. Slice Endive and combine with lettuces and beets.
Combine the dressing ingredients in a mason jar and shake to mix. Pour over the bowl of salad.
Drizzle olive oil over bread and sprinkle with garlic powder and thyme. Toast until brown. Cut into bite size pieces, and add to salad.
Toss and serve.
~ Bon Apetit! ♥