Last week I wrote about the roasted pork I made for a cooking demonstration at our weekly Farmer’s and Artisan Market. You know, the one with the gorgeous and flavorful tomato, peach, Vidalia onion and mint mixture on top.

In that same demonstration, I also made a salad of mixed lettuces with oranges, fennel, mint, pistachios and orange balsamic vinaigrette. Many consider salads an afterthought—lettuce, tomato, dressing, blah, blah blah—but I think they allow for more creativity than any other part of the meal.

Not sold? Pick up a platter, Picasso. It’s time to paint.

Imagine your platter (or bowl) as a canvas. And think of your ingredients as the colors. Now compose the salad as you would a painting. This doesn’t mean that it has to be perfect or even beautiful; it just means make it whatever you want it to be.

When I do cooking demonstrations, I always talk about how important it is to have fun while you’re cooking and entertaining. Be
with your friends. Enjoy your family. Don’t get stuck in the kitchen trying to make perfect plates like you’re in a restaurant … because you’re not.

Don’t get me started.

My favorite part about salads is that there are no rules. No rules! Want to add nuts for texture? Fine. How about some seeds instead?
No problem. You can make it sweet and fruity, savory and salty or a combination of both. And it will be fabulous.

For this demonstration, I wanted something to complement the tomato, peach, onion and mint topping on the pork, and this salad did just that. I tossed it with a vinaigrette comprised of orange juice, white balsamic vinegar, olive oil and kosher salt. Then, as artists do, I stood back to admire it and decided it needed one more thing: Edible nasturtiums. Perfection.

Mixed Lettuces with Oranges, Fennel, Mint, Pistachios and Orange Balsamic Vinaigrette

• 6 cups mixed lettuces
• 2 oranges, peeled and sectioned
• 1 fennel bulb, thinly sliced
• 1/3 cup mint leaves
• 1/3 cup pistachios, chopped
• 6-8 nasturtium blossoms, optional

• Vinaigrette
• 1/4 cup fresh squeezed orange juice
• 1/4 cup white balsamic vinegar
• 1 1/4 cup extra virgin olive oil
• Kosher salt

In a bowl, combine vinegar and orange juice. Add in a slow, steady stream and whisking constantly, the olive oil. Once emulsified, taste to season with kosher salt. Set aside to assemble salad.

In a large bowl, place mixed greens. Pour desired amount of vinaigrette and toss gently to coat the leaves. Place on individual plates or on a lovely platter. Sprinkle the oranges, fennel, pistachios and pistachios on the lettuce. Garnish with nasturtiums and serve.