Mesclun greens with a lemony-olive oil dressing, marinated olives, slices of a sharp gruyere, a piece of toasted french bread with garlic buttter.... and a glass of white wine.
No, it's not wintery. But with all the soups and chili's and baked sweet potatoes, this super light and refreshing meal seemed just right.
Dressing:
Olive Oil- go with the good stuff
Lemon
salt
pepper
Garlic butter:
Boil 8 slivered cloves of garlic in water. In room temperature butter, mix garlic in and mash well. Sprinkle with sea salt, refrigerate to harden up.
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