Wednesday, August 11, 2010
Summer Salad and Salmon with Sun dried Tapenade
The left over Sun dried Tapanade from the recent Wine and Cheese Party and a trip to a nearby town's farmer market grocer inspired this dinner. The farmer's market had the freshest arugula and beautiful watermelon. I had prepared and enjoyed in the past a watermelon and feta salad, but on the drive home I kept tasting the combination of the peppery arugula with the sweet watermelon. With no feta in the frig I opted for fresh mozzarella.
First Course: Summer Salad with Arugula and Watermelon. The peppery and lively arugula was topped with chucks of watermelon, fresh mozzarella rounds, and onions in a balsamic vinaigrette dressing.
Entree: Salmon and Sun dried Tapanade. The grilled salmon, was placed on grilled zucchini strips and topped with the tapanade.
Wine: We don't often have unfinished bottles of wine, but this night we enjoyed what was remaining of two bottles from the Wine and Cheese party. My husband enjoyed Greenpoint Shiraz '05 and I the Sonoma Cutrer Chardonnay '06.