This refreshing salad was perfect for lunch this week. Start with a couple of fistfuls of baby arugula in a salad bowl. Top with roasted red and yellow peppers, knobs of soft unripened goat's cheese and shredded rotisserie-roasted chicken meat. Dress with your favourite olive oil and balsamic vinaigrette.
Welcome to beFOODled!
Here be adventures with food - successes, failures, embarrassing moments of pure befuddlement. I love to cook and this blog is a kind of cooking diary, a way to keep track of all the recipes I like.