I’ve been piecing together odds and ends that are hanging out in the kitchen to make fun lunchtime salads lately. It’s been fun and challenging… and delicious!
For this salad, I piled some baby arugula and pea shoots on a plate and topped them with Slow Cooker “Roasted” Beets, leftover grilled sweet corn, some of the caramelized onions from the Sockeye salmon dish I made the night before, slices of Comté cheese, a sprinkle of gray salt, freshly cracked black pepper, a good extra-virgin olive oil and aged balsamic.
It was bright and colorful and delicious! And I made myself laugh when I came up with the name for it, so that’s always a bonus, right? 😉
Big Flavors Rating: 4 Stars
