Today's salad:-Butter lettuce
-Finely shredded carrots
-Red bell pepper
-Fresh basil (chiffonade)
-Feta cheese
-Ripe bartlett pear
-Vinaigrette (balsamic vinegar, dijon mustard, black pepper and olive oil)
I tossed a few marinated artichoke hearts in when I took seconds. This salad works with any goat cheese, but the saltiness of a goatsmilk feta really complements the sweetness of the pears particularly well.
2 comments:
Little bit of last-minute summer. Little bit of quickly closing in autumn. Yum!
Delightful -- totally my kind of salad. Just last night we did red-leaf lettuce, roasted beets, chevre, apple, toasted pine nuts and pesto vinaigrette. Delish!
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