Friday, May 07, 2010

Spring Salad - May 6, 2010

Spinach Salad with Ramps, Sorrel, and Chives over Poached Egg and Toast

We took full advantage of our Harmony Valley Farm bounty last night and made a huge salad dressed with oregano infused olive oil and balsamic vinegar. The toast, drizzled with olive oil and sprinkled with cracked pepper served as a giant crouton and the egg made everything look pretty. It was a perfect way to start off CSA season.

This weekend will be full of treats as it's another Dinner Club birthday!
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