At a team meeting yesterday, Nancy, our intrepid editor in chief and also a home gardener, brought some wonderful just-picked lettuce, a mango (skinned and sliced), and some crumbled feta cheese. After combining those ingredients in a big bowl, I whipped up my favorite dressing of equal parts extra-virgin olive oil and balsamic vinegar, plus a splash of agave nectar (yes, it's that simple). Toss, and voila! A truly wonderful summer salad that we ate up in a flash.
By the way, try smelling different olive oils before buying or using; there's quite a difference between those that smell mild (great for cooking) and those that have a fruity or even grassy scent (great for dressings and dipping).
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