Life is a highway. There is a beginning, middle and end of the road with plenty of offramps along the way. Life is often met with speed bumps, detours, check-points, and hazardous road conditions. Undoubtedly you’ve taken a few wrong turns, been locked in traffic, or simply run out of fuel. Maybe you’ve spent your time swerving and accelerating into other people’s lanes while giving life the proverbial middle finger or mourning loved ones who perished midway due to its sharp twists and turns. Perhaps there have been moments when you felt like driving off a cliff at full speed or you’ve merely fallen asleep behind the wheel for an endless stretch of miles. Have there been days when you’ve were convinced there was no possible way to get from here to there, so you reluctantly put your life in park?
Some trips may require a road map and others you can drive on autopilot. However, we all learn that some beautiful paths cannot be discovered without getting lost. At this point in my journey, my speedometer is accelerating to 55 quickly and spiking up to 60, then 70, then 80. The only thing I know is moving forward is key. Presently, I am enjoying the road less traveled where the views are more scenic and there are no shortcuts. To those who know me well, I have always been directional challenged, but one day, I took a chance and stopped to ask a man for directions. He turned out to be someone who didn’t just explain how to get to where I wanted to go, but he took me there. Living life and living a life are not interchangeable. If we are all on a trip where our destination is ultimately the same, how do you want to get there? Life is a wonderful adventure. It’s important to keep your eyes on the road, but remember to pull off occasionally to take in all the beauty that surrounds you. If at some point you find yourself traveling down Highway 17, stop by and pay me a visit. However, if your travels take you in a different direction, send me a postcard when you get there.
Prosciutto & Burrata Mezza Salad with Charred Lemon
INGREDIENTS
For the Salad
- 6 cups cooked farro (in chicken broth), slightly cooled
- 6 cups arugula
- 2 heirloom tomatoes
- 4 large whole marinated artichoke hearts, halved
- 1 cup marinated red peppers
- 2-4 ounces balls burrata cheese
- Basil for garnishing
Meyer Lemon Vinaigrette
- 1/4 cup fresh lemon juice, from about 2 lemons
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped shallots, from one large shallot
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
INSTRUCTIONS
- Combine farro and arugula in a large bowl.
- Make the dressing by whisking all of the ingredients in a small bowl. Pour half of vinaigrette over the farro and arugula. Toss well.
- .Add tomatoes, artichoke and red peppers to the bowl. Gently combine. Taste and adjust seasoning if necessary. Transfer to a serving dish and top with the burrata. Serve at room temperature.
