Palestinian Labneh and Makdous salad with pomegranate balsamic vinaigrette

 

The salad is really simple, greens, labneh, makdous and dressing. 

Muwasem Labneh

Traditional for Palestinian cuisine, thick and salty cheese made of strained yogurt and dipped in oil.

Makdous (also called magdoos) is one of the staples in the Levantine * pantry. Simply put, it is tiny stuffed eggplants that are pickled and preserved in olive oil.

The greens are simply a handful of mixed greens. I suggest mint, Baby Red Romaine Lettuce, Baby Red Oakleaf Lettuce, Baby Redleaf Lettuce, Lolla Rosa, Tango, Mizuna, Baby Green Chard, Arugula, Baby Red Chard, Baby Green Oakleaf Lettuce, Tatsoi, Baby Greenleaf Lettuce or a combination of some of these.

Pomegranate balsamic salad dressing

Juice of one lemon (about 1/4 cup)
1/4 cup olive oil
1/4 cup or 4 tablespoons balsamic vinegar
1/4 cup or 4 tablespoons pomegranate molasses
1 clove of garlic, minced
1/2 teaspoon dried mint
1/2 teaspoon dried oregano
1/2 teaspoon salt, to taste
black pepper, to taste

Prepare the dressing

Add all the ingredients to a jar, close the lid and give it a good shake.Set aside

Place the salad greens in a bowl, add the salad dressing and toss to coat

Arrange the greens in a serving bowl

Top with the 4 labneh balls and 5 makdous slices.

* Levantine cuisine is a fusion of culinary traditions that has developed over the course of millennia in the Levant region of the Middle East.

Chiles Toreados And a cooling bowl of tomatoes

Chiles Toreados have an amazing flavor! These are a great addition to any Mexican meal, but if you planning to feast on these, serve with a bowl of cut up salted tomatoes.

Olive oil

10 jalapeño pepper
Salt
Sweet summer tomatoes
Chopped cilantro

Place the peppers to roast on a shallow sheet in a hot oven til they blacken. Turn 1/2 through while blackening. Take fry oven to cool while you prepare the tomatoes.

Chop medium or large tomatoes to bite size bit. Salt.  Drizzle with a good oil. Garnish with cilantro.

Serve both in bowels

Seckel Pear and Colston Bassett Stilton Cheese with Wine

Seckle Pear

An 18^th-century Pennsylvania farmer (for whom it was named) is credited with introducing the Seckel pear. It is a small, rosy fruit with a sweet, spicy flavor. The Seckel's firm flesh makes it excellent for both cooking and canning. It's available late August through December. It is often called the sugar pear.

The Seckel pear is tremendously tasty and sweet and is the super-star of tasty pears.

Colston Bassett Blue Stilton is certainly one of the finest Blue Stilton you can buy. Known for its consistent high quality and the subtle salty twang brought on by the blue veining. Established in 1913, Colston Bassett has been producing one of England’s finest blue Stilton for a hundred years.

This is the simplest of deserts but certainly one of my favorites. When you taste a sweet, juicy, ripe pear or smell its aroma, it is easy to see why this fruit has been prized for thousands of years. Poets extol the pear’s flavor and beauty and artists celebrate its classic shape and brilliant colors.

Homer, a Greek poet from the eighth century BC, called pears a “gift of the gods,” and many cooks today agree. Pears are incredibly versatile. They are a welcome addition to entrees, breads, salads, appetizers and desserts and are delicious fresh or cooked in a variety of ways.

Colston Bassett Blue Stilton

Pears take on a new character when combined with cheese and wine. The flavor, scent, and texture of each pear variety enhances both wine and cheese flavors, which is why this classic trio holds a place of honor on tables around the world.


Wine choice is up to you: Suggested wine: Sauvignon blanc, Viognier, Gewurztraminer, emerald Riesling, fume blanc, Beaujolais Nouveau.