I must say there are many hidden commitments to dog ownership.
Not the least is all the extra cleaning.
I’m a bit of a neat freak, while Arthur the baby poodle surely isn’t.
There are dirty paw prints on the floor; there’s a flipped garbage can for me to deal with every day.
So I’m still making lots of salads, for lack of time (lost to puppy and his messes).
The tang of goat cheese is lovely here, with sweet, juicy peaches and tomatoes.
Chipotle salt is easy to make and something I always keep around the house. Its smokey, earthy flavour compliments grilled foods, in particular.
This salad could be taken further by grilling the peaches, roasting the tomatoes and serving tepid.
Peach and Tomato Salad with Chipotle Salt, Chives and Goat Cheese
For the chipotle salt:
1/2 cup coarse sea salt, or fleur de sel
1 chipotle pepper (dry, NOT “en adobo”)
Blitz the pepper in a spice grinder until broken into tiny pieces. Mix with salt. Store in a jar with a tight-fitting lid for at least 3 days before using. Continue to store in the jar.
For the salad:
4 peaches, pitted and cut into chunks
1 cup cherry or grape tomatoes, halved
2 large tomatoes, cut into chunks
8-10 chives, minced
1 shallot, minced (optional)
crumbled goat cheese
chipotle salt, to taste
drizzle of extra-virgin olive oil
Combine tomatoes, peaches, chives, shallots and cheese in a large serving bowl. Toss and season to taste with chipotle salt.
Serve at room temperature, drizzled with olive oil.