Friday, April 15, 2011

Arugula leaves in crouton with frosted grapes and pickled beets

Salad from yesterday's lunch. The grapes were frozen and then tossed in frothy egg whites, then tossed in granulated sugar.  The Crouton was baguette sliced thin and then baked over a thick rolling pin. The beets came from Nichols farms and were pickled. A drizzle of reduced balsamic and some crumbled Wisconsin bleu really brought the flavors together.

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