Monday, May 23, 2011

Grilled peach salad with baby kale


Our anniversary dinner yesterday started with this salad. Grilled peaches with fresh baby kale, spinach and arugula, picked from our garden. With some really good goat cheese, and a sprinkle of top-quality olive oil and balsamic vinegar.

The garden isn't much yet--it's been too rainy. But between the kale, spinach, arugula, sorrel, cilantro, and chervil, I got enough greenery to make two small salads. The peaches came from the last CSA box--they weren't entirely ripe, but since I grilled them, it didn't matter.

The perfect way to start out a special dinner!

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