Virginia’s Wedding Shower

Pixie Salad

Sunday, July 21st, today was the day. And it was lovely.

The bride to be was beaming and laughing. Her Mama was too. What could be better? All the girlfriends were here. The food was delicious (made by Marmalade – mostly) and the presents were excellent! Wine and lemonade flowed.

My responsibilities were extremely limited and I got a lot of credit! All I did was bake two cakes (carrot cake and Road Oil Chocolate cake); make two salads (fruit and arugula with fig); and clean up the place (which Alan helped me with). Suzanne did the rest – including bringing over all the ridiculously delicious food, tables and chairs, party bags full of favors galore. AND, she ironed the tablecloths. A cinch (for me) and what a great pleasure it was and how lucky was I to be able to host this party for the daughter of one of my dearest friends. I am a lucky duck.

The fig and wild arugula salad recipe is below:

Arugula and Fig Salad

(from Jeanette Schachtner)

Pixie Salad


3-bunches or bags (wash it!!!) of wild arugula

1 12-ounch container of small mozzarella balls or cut larger balls into bits

¼ red onion or sweet white onion, sliced very very thinly (like paper thin)

3/4 cup of dried figs (any kind) cut in half

2 cups cherry tomatoes cut in half or leave whole if they’re very small

Throw the wild arugula into a large, shallow, bowl. Around the outside edges place: small cherry tomatoes; the Mozzarella balls (or cut-up mozzarella); the very thinly sliced red onions or sweet white onions; and the dried figs cut in half. Sprinkle over the whole salad red-wine vinagrette (below) – Do not toss. Serve.

Red wine Vinagrette


1/3 c. red-wine vinegar

1 tsp Dijon mustard

2/3 c. combination of a light oil (Canola, etc) and extra virgin cold-pressed olive oil

A sprinkle of salt


Whisk vinegar, mustard and salt Slowly whisk in the oils until emulsified

So good.

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