Fool's Gold Cookbook

Susan Mallery has created a cookbook with over 150 recipes from the establishments and women of Fool's Gold. The book is designed in Spring, summer, fall & winger so you can enjoy items in all year long. In between the pages of food designed to make you drool is a love story between Ana Raquel Hopkins and Greg Clary who have been estranged since they met in Fool's Gold many many years ago. Each has an ambition to be the best chef in the world and have competed for that goal for years. Now they are thrown together by Mayor Marsha to come up with a cookbook for Fool's Gold and must work together. Is this challenge going to be met head on or will sparks fly between the two? You get a romantic read along with some yummy dishes like Liz's Spaghetti for the girls, Denise's Hendricks Summer Berry Pie and can't do a book with out Heidi's Arugula, corn and cherry tomato salad. So come back to Fool's Gold and sit a while and stop by Ana Raquel's mobile cart for some yummy dishes or for a romantic evening Greg is offering a sit down meal for you and your loved ones.

Spinach and Nectarine Salad  

with Pecans and Warm Bacon Vinaigrette

Tired of the same old tossed green salad? 

Wake up your taste buds with this fun flavor combination.

Serves 4 –6

• 6 slices bacon
• 2 tablespoons shallots, chopped
• 2 tablespoons white-wine vinegar
• 1/2 teaspoon Dijon mustard
• Salt and black pepper
• 2 ripe nectarines
• 6 ounces baby spinach
• 1/2 cup chopped toasted pecans

       TIP: Make this salad in summer, when nectarines are ripest.

1. In a large heavy skillet, cook bacon until crisp. Transfer to a paper towel-lined plate; crumble. Drain off 3 tablespoons of the drippings into a small bowl. Add shallots, vinegar, mustard, salt and pepper; whisk until blended. (Discard remaining drippings.)
2. Over a large serving bowl, cut nectarines into 1-inch chunks. Spoon out about 1 tablespoon of juice released from slicing; whisk into bacon dressing. In the same large bowl, toss nectarines (and any remaining juice) with spinach and pecans. Pour dressing over salad. Add bacon; toss to combine.

I have made this salad and I used peaches instead of Nectarines they are softer in TEXAS most of the spring and summer. I also used toasted pecans with honey and they made the salad a tiny bit sweet with the tangy vinegar. Its a wonderful salad and you can also eat it as a meal instead of just a side salad its that yummy. There are many easy salads and meals in the cookbook and also I found that I had most of the items in my spice cabinet. The best part of cooking is you can add your own designer touch to make it just yours if your looking for a small twist on your meal.

Happy Cooking to one and all ~~