Singapore Blue Moon Salad

I’ve been dreaming of Singapore lately because exactly a year ago Chris and I were shopping the markets of Little India and the Arab Quarter buying silk scarves, chopsticks, teapots and a duvet. In a cramped medicine shop near Chinatown’s Buddha Tooth Temple I found honeysuckle tea for my mom and me. That sounded like just the ticket the other night…but what would compliment honeysuckle tea for dinner? Caught in memories of dining beneath twinkle lights, neon signs and a glowing full moon in the Smith Street Hawker Center, the Singapore Blue Moon Salad took shape. Singapore Blue Moon Salad

Top a bed of arugula or baby spinach with sweet corn, blueberries and crumbled blue cheese. Nestle a whole hard-boiled egg onto the side (like a full moon). In a small decanter whisk olive oil, honey, juice of half a lime, Southeast Asian galangal (in the ginger family) and a pinch of cardamom. Serve with crusty French bread, honeysuckle tea and mango sherbet for dessert.