This time of the year in Virginia, it’s so hot and humid that the thought of cooking over a hot range makes me lose my appetite. So as the days become increasingly scorching, more and more salads start making the rotation onto the menu.

This particular salad is a frequent flier, a white balsamic and honey vinaigrette paired with smoked goose, pickled fava beans (get the recipe for them here), and whatever we have from the garden or crisper drawer. It’s a brightly flavored dressing with a great balance of sweetness, tanginess, and savory notes.

You can substitute any meat you want for the smoked goose, but its flavor really adds to the eating experience. Especially if you smoke the breast skin-on, which adds a layer of fattiness that really rounds out the salad. I generally smoke a batch of goose earlier in the year and keep them stashed in cold storage for quick, no-cook meals like this one.

You can also make this dressing ahead of time and store it in the fridge, but it’s easy enough to make a la minute.

In this particular salad I used arugula, baby bok choy leaves, and daylily flowers for the leafy parts. I topped it with pickled fava beans, smoked goose, cucumber, and the dressing. Finishing with a little fresh ground black pepper adds a touch of spice to a salad that’s a well-rounded, savory, satisfying meal, not just a side dish.