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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