Guys, guys. I’m here.
Has it been a month for me.
Has it been a month for you?
We’re simplifying over at our house.
Which is now a little bungalow in the heart of Salt Lake City.
Said sayonara to Colorado this weekend and moved into a home with an abundance of fresh arugula and tarragon in the garden and a Wild Bird trainer who lives next door. I feel the adventure beginning already, and it’s only been 24 hours.
In the middle of this wild month of moving and cookbook writing and other such sundries, I’m anxiously engaging in dinnertime with a more-is-less concept. Like, more healthy. Way less time, prep, and ingredients.
While working in San Francisco this summer, I fell in love with this beautiful salad tossed together at the local whole foods. Arugula and mango. That was it. With a sweet vinaigrette.
It was so beautiful and soo perfectly simplistic. So, came home and made it over and over again, pressing fork into plate, bringing it away full of spicy greens and peppery-sweet mango which were promptly put into the mouth.
Make, eat, I shall unpack and be back. Much sooner than my last update.
Thanks so much for being patient with me as I simplified life this month, eschewing Cheeky Kitchen in order to stay on top of life. We’re back and life is good.
3 tablespoons olive oil
3 tablespoons cup apple cider vinegar
3 tablespoons honey
3 tablespoons Braggs aminos
1/2 shallot, finely diced
1 mango, diced
6 cups arugula
In a small bowl, whisk together olive oild, apple cider vinegar, honey, Braggs aminos, and shallot.
Toss mango and arugula together. Drizzle with dressing.