Odds and Ends Salad is a Dinner Party Hit

By Tommy C. Simmons, an enthusiastic cook
Photograph by Tommy C. Simmons

Former neighbors Ted and Judy Nesbitt invited us to a last-minute, savor-the-summer dinner party at their house. Judy had picked end-of-season figs, blackberries and tomatoes and wanted to share them with friends.

We sat outside on their newly finished patio and enjoyed a delightful late summer repast. My contribution to the meal was an Odds and Ends Salad, which included a handful of Lady Peas, sliced peaches, okra, chunked gouda and greens topped with a drizzle of a sweet vinaigrette.

I don't have a recipe for the salad. Use what's in the refrigerator. The vinaigrette has a fruity taste and can feature whichever fruit preserve you prefer.

Peaches, Lady Peas and Greens delight dinner guests.

Home-Kitchen Tested Recipe

Fruit Preserve Vinaigrette

Makes 1 ¼ cups. Adapted recipe is by Tommy Simmons.

1 tbl. fruit preserves (peach, blueberry, raspberry, strawberry, etc.)

2 tbls. plus 2 tsps. apple cider vinegar

½ tsp. Creole mustard

¼ tsp. sea salt

1/8 tsp. black pepper

Dash of Tabasco hot pepper sauce

½ cup vegetable oil or olive oil

1. Combine all ingredients in a blender or food processor and process until smooth.
2. Pour into a salad dressing bottle, cover or cap and let sit for 1 hour to meld flavors. Drizzle over salad greens, fruit and cheese of choice. Store leftover vinaigrette in the refrigerator. 

Testing note: If leftover vinaigrette solidifies in the refrigerator, place salad dressing bottle on top of stove and let the dressing return to room temperature. It will liquefy again in about an hour.

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