I often think after visiting the West Coast that I would love to live on the west coast. Sunny skies, sandy beaches, mild temperatures, etc. But then I come back to my Midwest home and remember why I love living here – the change in seasons.
We have a very distinct, especially this year it seems, separation of spring, summer, winter and fall. And most of all, I love that, toward the end of one season, everyone has a huge anticipation for the following season. And while fall will probably continue to be my favorite, weather-wise, Spring wins the award for best produce.
My friends, the farmer’s markets are open, my herb garden is planted, the trees and plants and shrubs in our yard are in bloom and I’m determined to grow a green thumb! But regardless of my current gardening abilities, I can make a mean salad. I love, love, love throwing fresh berries onto a salad of spinach, which is the base for this one.
And I decided to take a little risk with this dressing. Working with Frangelico has opened my eyes to new salad dressing possibilities. The idea popped into my mind when I thought about adding toasted hazelnuts to a salad – so why not make a dressing out of hazelnut liqueur?
Fortunately, Frangelico is not a cream-based liqueur so the dressing is low in calories, light-tasting, sweet and spring-y. I was afraid it would be way too sweet but the oil and herbs balanced it perfectly and this will definitely be a favorite go-to salad this summer!