1 hour ago
Wednesday, March 11, 2015
Here is what I did with yesterday's roasted citrus!
I seared a beautiful piece of wild salmon and plated it on arugula mixed w/ the chopped roasted citrus, roasted beets and kalamata olives.
I made a dressing with honey, white balsamic vinegar and olive oil.
Seasoned w/ sea salt & pepper.
Lunch is served.