No leftovers left behind.

There's some much potential to be inventive when you look at your fridge at the end of the week. Last weekend I picked up beets from the market and did a goat cheese and beet salad with my leek and bacon quiche. Towards the end of the week, I made it again with some additions to turn it into a crunchy, soft, sweet, salty, sensory-rich, healthy meal. 

LEFTOVER SALAD

INGREDIENTS:

Pea Shoots
Chèvre
Almond Slices
Avocado
Grapefruit
Roasted Beets

 

DRESSING: 

1/4 cup Champagne Vinegar
1/4 cup Grapeseed Oil
1 tsp Fresh Thyme Leaves
1.5 tsp Honey
Squeeze of half a fresh lemon
Pinch salt
Pinch pepper
Finely chopped shallots

Whisk together in bowl - will make extra for the week. 


Enjoy! 

In private of course.