Salade de la Bergerie

To honor and remember my first holiday in the south of France, we will add to the menu the luncheon salad made by my host, Noel.

The ingredients are simple and of course the key is freshness.  We will start with a bowl of rocket (known to most in the US as arugula) and to that we add small fresh prawns, a bit of cucumber, a bit of diced tomato, a touch of seasoning.  The salad is then tossed with just a touch of virgin olive oil and enough balsamic vinegar to bring the flavors out and bring the salad together.

Salade de la Bergerie will be served with warm baguette and a bit of goat's cheese.

If you have a menu item that reminds you of a special trip or destination, share it with us for consideration at the Blue Rooster.