Vegetable and Goat Cheese Salad
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I made tasty salad for lunch – a bed of baby spinach and arugula topped with a bunch of fresh avocado, cremini mushrooms, sweet onions and tomato. I finished it off with some crumbled goat cheese, fleur de sal, freshly cracked black pepper, a nice aged balsamic, and some really good olive oil. Yum!
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
