Oh my goodness, how did it get to be the middle of June all ready??  June means summer and summer means bathing suit season, a fact that sends me into a complete panic every year about this time.  

The start of bathing suit season generally means I need to drag my exceedingly pale body into a store to find a new bathing suit.  Can someone please explain to me why stores put that awful florescent lighting in the dressing rooms??   To any retailers out there who may be reading this - premier lighting in the dressing rooms means I look better when I look in the mirror while trying on your clothes.  If I look better in the mirror when trying on your clothes I am more likely to decide to make them my clothes.   Just sayin’….good lighting pays for itself.

Ok so after the ordeal of shopping for a bathing suit under florescent lights last week, I decided I need to go extra healthy for lunch. I started with a delightful glass of crisp chardonnay (because everyone looks better when I am having a lovely glass of wine) and a beautiful salad for lunch. 

I took a few creative liberties with a recipe for Salad with Peaches and Pomegranate-Molasses Vinaigrette from the June issue of More magazine.  I ended up with Pomegranate Vinaigrette over Pecan and Peach Salad.  A few sips and bites later, I went from being crazy girl in the Dillard’s dressing room to a “lady who lunches”.  Ah, perspective!!

Pomegranate Vinaigrette over Pecan and Peach Salad

 Total prep time: 7 minutes  – Makes: 3-4 servings

• Pomegranate Vinaigrette Dressing (recipe below)
• baby arugula
• green leave lettuce
• 2-3 peaches, sliced
• 4 oz goat cheese, crumbled
• 1/2 cup toasted pecans

Portion arugula, leaf lettuce, sliced peaches, crumbled goat cheese and pecans into serving dishes.  Top with Pomegranate Vinaigrette Dressing and serve.

Pomegranate Vinaigrette Dressing

Total prep time: 12 minutes – Makes: 1/2 cup

• 1/2 cup 100% pure pomegranate juice
• 1 teaspoon Dijon Mustard
• 1 teaspoon whole grain mustard
• 1 tablespoon balsamic vinegar
• 1/3 cup extra-virgin olive oil
• garlic salt and pepper

Place 1/2 pomegranate juice into a small sauce pan and place on medium-high heat.  Simmer until reduced by half (about 10-12 minutes).

Pour reduced pomegranate juice into a small mixing bowl.  Add Dijon mustard, whole grain mustard, balsamic vinegar and olive oil.  Whisk very well until full incorporated.  Season dressing with garlic salt and pepper.  Whisk again.  Serve and enjoy!

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