Salad season…it’s not over yet!

Salad season might well be nearing its end, but there’s just enough time to enjoy one last fresh and fruity hurrah to this mealtime favourite, inspired by a secret ingredient that I WISH I’d discovered sooner.

Seasonal fruit vinegar.

Specifically, blackberry vinegar, which in the case of this latest recipe (linked here) brings out the flavour profile of one of my favourite food combinations - blue cheese and fig.

For added texture (and nutrients) I also included walnuts and avocado in this recipe, plus a dash of olive oil, salt and pepper.

Peacocks Farm Blackberry Vinegar is produced from an original family recipe, handed down through generations. Besides salads, it works well in myriad of sweet and savoury recipes, including stews and chocolate puddings. It also adds a wonderful ‘kick’ to cocktails… whilst doubling up as a soothing drink (when mixed with warm water) for sore throats.

Also in the Peacock Farm range, are strawberry, rhubarb and raspberry vinegars, the endless culinary possibilities of which has certainly breathed new life into many a summer salad, pasta and risotto in recent weeks.

So much so, in fact, that I’m officially boycotting slow cooker season, until further notice!

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