In just 2 hours of flight, we went from sunshine, 90+ degrees (and 40% humidity) to overcast and 49 degrees. It's a change but I remain resolute to stay true to the "fresh and local" plan. Last week we drove through the fertile Nevretka valley (Croatia) and today foraged for gooseberries and red currants in the Masovian valley (Poland)..... Changes in latitudes and changes in attitudes..... As well attire (shorts to jeans and a sweatshirt which must certainly make you central valley folks green with envy)!
Arugula with Red Currant Vinaigrette
1 1/2 Tbsp chopped shallots
1 Tbsp wine vinegar
1 tsp Dijon mustard
3 Tbsp extra virgin olive oil (hand made from my uncle on the island of Hvar)
1/2 c. red currants
5 c. arugula
Whisk together shallots, mustard, and vinegar. Drizzle in oil. Toss arugula with dressing and plate. Top with red currants.
No comments:
Post a Comment