spring mix

Last night, the professor and I went out to First Friday, a gallery walk downtown. We were running late, and we needed a quick supper before we left. This fit the bill.

Goat Cheese Salad with Lemon-Honey Vinaigrette

For the dressing:

1/4 cup olive oil

juice of one lemon

1 tablespoon honey

salt and pepper to taste

For the salad:

Mixed greens

Half of a pear, roughly chopped

1/3 cup pecan halves

2 oz. goat cheese

1/3 cup dried cherries

Toast the pecans in a dry pan until warm and fragrant. Meanwhile, whisk together the dressing ingredients. Toss the greens with about 1/2 of the dressing mixture (you’ll have enough left over for two more salads). Divide the dressed greens into two bowls and divide the pear, cherries, and goat cheese between the bowls. Add half of the pecans to each bowl. Serves two.

We returned from the gallery walk with a solar etching by Jennifer Li and some chocolates from the shop next door to the gallery. Add some sparkling wine, music, and candlelight…what a lovely night!