It’s my favorite time of the year. I know I’ve mentioned that a time or two.

These days life is filled with bike rides to the ice cream shop, early morning baking sessions, coffee on the porch, living life with every window open, bright mornings and late nights, and fresh, crisp salad.

I crave salad when it gets warm. It’s something I can’t control. Like when a bear feels the physiological need to hibernate… it gets warm outside and my stomach yearns for salad.

Light salad. No heavy dressing. No croutons.  Just greens, a little bit of cheese, fruit and an avocado if I’m feeling sassy.

I made this for lunch the other day. It was deliciously decorated with: one pear, one apple, an avocado, feta cheese and a honey mustard vinaigrette that I concocted.

I sat on the porch and watched all the people scurrying around the village. They were playing ultimate frisbee in the park, rollerblading down by the shops and eating on the Bakery porch… and I was on my porch… enjoying the heck out of this amazing Spring day.

Someone once told me, “fruit is the new crouton”. I don’t know who that person was, but they will never know how much they changed my life.

Since then I have yet add croutons to my salad. No, no. A Kirby salad usually includes strawberries, blueberries and occasionally kiwi.

Seriously, try this tonight. Add fruit to your salad… then top it off with a homemade vinaigrette: honey (or Dijon) mustard, balsamic vinegar, olive oil and syrup (or sugar).

It’s the taste of late Spring and early Summer. You may never go back to your crusty bread ways.