Saturday, October 10, 2009
Saturday lunch: Salad days
Tasty salad of sucrine lettuce, baby swiss chard, Kirby cucumbers, green heirloom tomato, chopped walnuts, sliced Bosc pear, and chevre. (Pictured in front of a little bit of fall bounty.)
We dressed this salad with a drizzle each of olive oil and champagne vinaigrette, and served it with some multigrain bread and a glass of apple cider.