Ingredients
The syrup adds a lovely balance to the salty cheese. Trust me.
Wild arugula and parsley vichyssoise
This most basic combination of fat and acid carries the trout’s gentle smokiness to every corner of the dish.
The French figured out a long time ago that the best way to cut the heat of a raw radish is to dip it into softened butter and sprinkle it with salt. They also take it one step further and put it on a baguette, turning it into a light lunch or a snack with wine.
This salad is best served when the chickpeas are slightly warm or at room temperature.
Place the ball of buffalo mozzarella on a plate and garnish with the tomato salad. Enjoy!
Dressing:
This is such a wonderfully fresh salad, full of different tastes and textures: charred, spicy, herbal, naturally acidic, and crisp. I love to serve this as a palate-cleansing salad course.