“i thank You God for most this amazing
day:for the leaping greenly spirits of trees
and a blue true dream of sky; and for everything
which is natural which is infinite which is yes"
The fleeting nature of each season is, of course, part of its inherent charm. I am sure I would not appreciate summer nearly as much if it lasted all year. Alas, it does not, and I am filled with gratitude to have known it: to have breathed the hot and dusty air; to have sat outside with friends at dusk; to have seen the world through the white glimmer of the summer sun; and to have tasted the bounty of the season.
I am determined to take full advantage of this final month of the season by finding myself on a trail at every chance, running or hiking or simply enjoying the sight of a mountain ridge against "a blue true dream of sky." So it is with this salad, which tastes, to me, distinctly like the beginning of the last month of summer. I savored it slowly and intentionally, with a tiny pocket of grief in my heart at the short-lived vibrancy of its ingredients.
I hesitate to even call this a recipe, for truly, making this salad consists of putting the ingredients in a bowl and eating them. Consume it with all of your senses, holding onto the flavors.
3 heaping handfuls of mixed greens, such as spinach, arugula, or kale
1 ripe white peach, diced
1/2 ripe heirloom tomato, diced
2 pieces bacon, cooked and chopped, with grease reserved for the dressing
4-5 leaves of fresh basil, finely chopped
2 tbsp good olive oil
1 tbsp champagne vinegar
Juice of half a Meyer lemon
1 tbsp reserved bacon grease
Salt and pepper to taste
Combine salad ingredients in a large bowl and, using two forks, move the ingredients around so the juice of the peach and tomato coats the leaves of the mixed greens. In a separate small bowl, combine the ingredients for the dressing and whisk briskly until well-incorporated. Pour the dressing onto the salad ingredients and again use your two forks to ensure the salad is evenly coated with dressing. Serve and enjoy.