First, let’s make a little fresh balsamic vinaigrette.
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
OPT: 1 large clove garlic, grated
a little salt; a little pepper
Shake, shake, shake it all up.
recipe courtesy of closet cooking
a big bag of greens
handfuls of stawberries, blueberries, rasberries
a handful of pumpkin seeds
a sprinkling (liberal) of shredded parmesan
Oh, thank you Kat! It was a rather lovely dining experience, as well 🙂