Friday, August 26, 2005
Our lunches during Eat Local Month are not a whole lot different from lunches any other time. We eat seasonally, usually skip meat (unless it's a restaurant meal), and keep it simple. Which often means salade composée, or as in today's repast, just a plate of fresh fig halves topped with Point Reyes Blue Cheese and walnuts. Past versions of this dish have been assembled from figs, toasted almonds, crumbled feta cheese, chopped sage, and a drizzle of honey and balsamic vinegar. But we didn't even have to go to that much trouble today.
Posted by cookiecrumb at 4:53 PM