grilled asparagus, peach, and goat cheese salad
Keepin’ it simple.
Too much to do, too little time.
Just enough time, though, to make a Fancy Lunch.
Grilled some asparagus spears until tender, along with peach halves until they had some tasty grill marks on ’em. Made a simple vinaigrette. The original recipe calls for balsamic vinegar (and basil). I didn’t have any, so I just mixed 2 parts olive oil with 1 part white wine vinegar, plus salt and pepper. Crumbled goat cheese over the top (I finally found a goat cheese that isn’t too…goat-y…honey chevre by la bonne vie).
Felt fancy for a moment, but quickly came back to reality.
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Need I say more?
I hope not.
I've got nothin'.
Oh, wait, yes. One thing: this would be dreamy ...