Yesterday I took a trip to Ikea where I managed to buy everything but what I actually went in for: a rug for my bedroom. The cart got filled with duvet cover, frames, lamp, kitchen gadgets and a small table for my patio. But no rug. At lunchtime, I was still meandering around kitchens and couches and, for a brief moment, I considered sitting at Ikea’s cafe, until I remembered the desiccated lox I had last time and those Swedish meatballs that had seen better days. So I ploughed on, got on the freeway and crossed the entire city – enough time to plot what to have for lunch as soon as I got home.
In Summer, I could happily live on fruit alone. It’s easy not to miss refined sugar when I can scarf down entire bowls of cherries, snack on apricots, breakfast on peaches and add figs to whatever I have for dinner. If I had to choose my favorite fruit in the world, the peach would probably be it and, when I began thinking about lunch, the bowl of peaches sitting in the fridge was the starting point.
As soon as I got home, I cut one peach into thick slices and I grilled them on the stove, until the peaches softened and grill marks were visible on both sides.
In the meantime, I washed some arugula, shredded some goat cheese, sprinkled some roasted pecans on top and dressed the whole with some olive oil and salt. Out of the pantry came the balsamic reduction I made a while ago and, voila’, lunch was ready: the peaches went on top and the balsamic reduction completed the dressing. For meat eaters, a little bit of pancetta, lightly sauteed (or bacon) wouldn’t go amiss.
To make the balsamic reduction, pour a cup of balsamic vinegar in small saucepan and let it reduce, on low heat, until thick and syrupy. When using it for dressing, bear in mind a few drops go a long way.