You remember this garden, right?
Well, I had to leave that garden in Kentucky. I miss it dearly, but there are new adventures ahead. They might even be more challenging adventures that will teach me a lot.
Why? Because this is our new garden.
Smaller, yes. But I’ve learned over time that it’s difficult to kill a plant that you stick in the ground. A plant in a pot is a whole different story. So begin my adventures in balcony and container gardening!
We started small with herbs, spinach, arugula, lettuce and chard, and I couldn’t resist trying out a few strawberry plants. (There’s also a new citrus tree, but I’ll save that for another post.) Everything is perky and green so far so I have high hopes.
It’s doing so well that I decided to trim off a little arugula for a salad. The spinach has a ways to go so I picked that up at the Farmer’s Market this past weekend. And you just know that oranges had to be in there somewhere.
Cheese is a requirement on my salads and the more flavorful and stronger the better. I like goat cheese. Well, some goat cheese. I seem to be getting pickier. If it’s mild in grassy flavor then I’m a huge fan.
Instead of topping my salad with goat cheese, I blended it with the dressing. Wow, do I love this dressing – nutty, sweet, tart and creamy. It’s a thin dressing so if you prefer something thicker I’d suggest cutting back a bit on the orange juice or adding a little more cheese.
Fingers crossed that there are more apartment garden salads to come!
Arugula and Spinach Salad with Goat Cheese Orange Walnut Dressing Recipe
3 cups spinach
1 cup arugula
1 orange, peeled and sliced
¼ cup dried cranberries
2 tbsp chopped walnuts
1 tbsp chèvre (goat cheese)
1 clove garlic
Juice of one orange
Sprinkle of salt and pepper, to taste
Arrange the spinach and arugula on two plates, about 1 ½ cups spinach and ½ cup arugula on each. Top each plate of greens with half of the orange slices. Sprinkle 2 tablespoons of cranberries on each salad.
To make the dressing, place all ingredients in a small food processor. Pulse until the walnuts are ground fine and all ingredients are combined. (Makes about ¼ cup.)
Drizzle each salad with half of the dressing. Makes 2 servings.