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RECIPE
12 INGREDIENTS5 STEPS25MIN

Late Summer Harvest Salad

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In honor of my love for summer, I present to you this late summer harvest salad, which is all that I want to eat right now. A gorgeous ensemble of everything that is ripe and in season at the moment – this salad needs to happen in your life before summer is over.

25MIN

Total Time
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
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Ingredients
US / METRIC
Servings:
2
Serves 2
Honey Rosemary White Balsamic Reduction
1/2 cup
White Wine Vinegar
1/4 cup
or Agave
Salad
2
1/2 cup
Cherry Tomatoes , sliced
2
Peaches , sliced
1/2 cup
Black Grapes , halved
8
Figs , quartered
1 handful
1/4 cup
Extra-Virgin Olive Oil
to taste
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Nutrition Per Serving
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CALORIES
1168
FAT
78.9 g
PROTEIN
43.3 g
CARBS
105.0 g

Directions

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Step 1
Add White Wine Vinegar (1/2 cup), Honey (1/4 cup), and Fresh Rosemary (1 sprig) to a small saucepan and whisk to combine
Step 2
Cook over medium heat until the liquid comes to a simmer. Simmer for 10-15 minutes until reduced to 1/4 cup. The mixture should be thickened and coat a spoon when adequately reduced. Strain the reduction into a small dish and reserve.
Step 3
Gently break open each Burrata Cheese (4) ball and arrange them on a large shallow bowl or platter.
Step 4
Artfully arrange and the sliced Heirloom Tomato (2) and Cherry Tomato (1/2 cup) followed by the Peach (2), Fig (8), Black Grapes (1/2 cup), and Fresh Basil (1 handful).
Step 5
Drizzle the salad with Extra-Virgin Olive Oil (1/4 cup) and the balsamic reduction. Sprinkle with Coarse Salt (to taste) and serve.

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Nutrition Per Serving
Calories
1168
% Daily Value*
Fat
78.9 g
101%
Saturated Fat
32.7 g
164%
Trans Fat
0.0 g
--
Cholesterol
142.0 mg
47%
Carbohydrates
105.0 g
38%
Fiber
12.5 g
45%
Sugars
94.5 g
--
Protein
43.3 g
87%
Sodium
677.8 mg
29%
Vitamin D
--
--
Calcium
1183.0 mg
91%
Iron
3.1 mg
17%
Potassium
1225.1 mg
26%
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