This week’s Let Her Cook honors the fact that we are in the dog days of summer. Pair this seasonal fruit and herb salad with a grilled chicken or white fish entree. This serves six, and it doesn’t keep. But that’s okay; you’ll probably want to finish it and then double it on the second try!

Lemon vinaigrette ingredients

• 1/3 cup extra virgin olive oil
• 1/4 cup lemon juice, freshly squeezed
• 1 clove garlic, grated
• 1 teaspoon dijon mustard
• 1/2 tablespoon honey or maple syrup
• 1/2 teaspoon fresh thyme, chopped very finely
• 1 teaspoon vinegar (I prefer apple cider vinegar)
• 1/4 teaspoon salt
• 1/2 teaspoon pepper

Salad ingredients

• 6 oz baby spinach and spring mix
• 1 bunch of fresh basil, chopped
• 1 bunch fresh mint, chopped
• 8 oz feta cheese, crumbled
• 1/2 cup almonds, sliced
• 1 pint fresh blackberries
• 3 medium peaches, sliced

Instructions

• Combine dressing ingredients with an immersion blender or in a Mason jar by shaking vigorously for five minutes. Store in the fridge.
• Toss spinach and spring mix with basil and mint in a large bowl.
• Top greens with feta cheese, nuts, blackberries, and sliced peaches.
• Pour dressing over salad and gently toss.