I have never met met Nicole from http://www.mostrecklessly.com/ personally, however I am lucky enough to own a collection of quite a few of her marvelous pottery pieces. Instagram, is great in the way that you can "meet" amazing people, without even meeting them face to face. What I like about these plates is that they pair wonderfully with both sweet dishes and savory ones. They have a neutral pattern that complements food in a simple, organic fashion.
To display this beautiful speckled platter, I chose to make a savory salad that I eat at least once a week. It involves a scrumptious blueberry dressing, fruit and nuts.
RECIPE
for the blueberry dressing:
3 cups blueberries
3 tbs balsamic vinegar
2 tbs white wine vinegar
1 tbs sugar
3/4 cup olive oil
the juice from one lemon
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon Dijon mustard
1 teaspoon dried lavender
for one individual fruit salad:
1 apple
1/2 orange, peeled
2 tablespoons roughly crushed walnuts
1 tablespoon roughly crushed hazelnuts
1 teaspoon slivered almonds
2-3 chopped fresh sage leaves, plus more to decorate
INSTRUCTIONS
Preheat the oven to 450 degrees F. Arrange the blueberries in a sheet pan, drizzle with the balsamic and white wine vinegar, then the sugar, and roast for about 20 minutes until the blueberries' color changes to a dark purple. Let them cool down.
In a food processor blend the roasted blueberries, olive oil, lemon juice, salt, pepper, mustard, and dried lavender. When creamy and everything is incorporated pour the dressing into a jar and refrigerate (you may keep refrigerated for 2 weeks).
When ready to serve the salad, chop the apple and orange into thin slices and arrange on a plate. Drizzle with some blueberry dressing and then top with the mixed nuts and chopped sage.
