This week we made two different salads. Chef Brian had an assortment of oils and seasonings for us to choose from. My partner
Lara and I made one salad with white wine vinegar, honey, lemon, salt and
pepper and the other with balsamic vinegar, garlic, parsley, grey poupon
mustard and parmesan cheese. I preferred the balsamic vinegar, it seems to have
a more robust taste. Here a photo of my salad and the two dressings. Sorry for the fuzzy photo!!
April 25, 2017
