Salad; sorrel soup; bread with goat cheese – 18 March 2014

R gave us half of his pillow of baby lettuce, so D made a big salad with it for dinner.

main140318setting140318He also served up some of the sorrel soup, and a slice of the Acme whole wheat walnut bread, spread (more or less) with President goat cheese from the Bowl. The salad was especially notable in having a dressing that included not only olive oil and white wine vinegar (s&p) but also some of the oregano pesto D recently made. D thinks this is actually his favorite use of the oregano pesto.



D brought up a Bordeaux probably from Trader Joe’s called Chateau du Haut-Queray (2011). We liked it quite a bit – raw around the edges, but with a lot of good taste to it.

This entry was posted in Meat as a flavoring, Salad, Soup and tagged , , , , , . Bookmark the permalink.

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