What did I make?
A baby spinach salad with lightly sauteed asparagus and English peas along with Persian cucumbers, a little bit of diced fennel for that aromatic punch and slivered dry roasted almonds along with some freshly grated Parmesan. The salad was topped with a homemade dressing composed of EVOO, a drizzle of butternut squash seed oil, balsamic vinegar, soy sauce, and a dollop of Maille rich country dijon mustard. The salad was meant to be an ode and in turn welcoming to my favorite produce season of the year -- summer when everything is crisp, fresh, and local!
Along with the salad we had homemade crostini with Old Chatham Sheepherding Ewe's Blue served on toasted whole grain sprouted cinnamon raisin bread. We also had a chevre d'or, a French soft ripened goat's milk cheese. Meaning the golden goat cheese, it is one of France's most popular goat cheeses and was a perfect accompaniment to our lovely meal. I served it with Zabar's mini multi-grain loaf.
Overall the meal was a delight and the company was truly special. I feel so lucky to have such an amazing grandmother and cherish each and every moment spent with her.
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