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.
Asparagus is in season 'round here. 'Round here being Georgia, by the way. We like to either lop off bits of words or smoosh 'em all together 'round heeyuh in these parts, ya'll. I'm not a native southerner but I have grow ...
Did you know that figs play nicely with almonds, anise, brown sugar, caramel, cheese, chocolate, cinnamon, cinnamon basil, citrus peel, coconut cream, Cointreau, cornmeal, cream, cream cheese, crème anglaise, crème fraîche ...
This particular salad is a spin-off of the greatest salad of all time (in my ever so humble opinion.) Need I say more? I hope not. I've got nothin'. *crickets* Oh, wait, yes. One thing: this would be dreamy ...
i just made an ‘mmm’ noise to this recipe, quietly and alone in my room.