Today’s lovely salad was a combination of mixed greens (arugula, frisee, iceberg, mizuna, radicchio, baby beet greens, and baby red oak leaf lettuce) tossed with a simple white wine vinaigrette. I placed the dressed greens over slices of bosc pear and topped it with toasted pecans, crumbled gorgonzola picante, and crispy duck leg confit. A little chive garnish and a little more dressing drizzled over the pears completed the dish.
It was super-delish!
OMNIVOROUS 