Walking with a friend in the dark is better than walking alone in the light
While I prepare notes for the 1st and second installments of slow cooker recipes from Slow Cooker Revolution my dinner for one was simply fabulous a grilled Brie cheese and apricot preserves sandwich.
Green Salad with Artichoke Hearts, Tarragon and Shaved Parmesan
Dressing: Pour vinegars into a measuring cup, add mustard, salt, pepper, agave and whisk thoroughly, add oil a little at a time and thick to emulsify.
1/4 cup of White Modena and Rosso vinegars
heaping teaspoon of Dijon Mustard
1/4 blended sunflower oil and EVOO
a splash of Agave syrup
3/4 teaspoon Kosher salt
Freshly ground pepper
1/4 head fresh Bibb or Boston lettuce leaves, a couple of handsful of arugula, and several leaves of Romain lettuce all washed and spun dry. Tear lettuce leaves and toss with drained canned or thawed frozen quartered artichoke hearts. Rough chop a few fresh chives and fresh tarragon leaves, add 1 medium sliced cucumber. Toss and refrigerate until serving time. Shave parmesan over salad and drizzle with just spoonsful of dressing just before serving…
Sandwiches, 1 slice buttered (Both Sides Now as Judy Collins would sing) of a crusty French loaf, slathered with apricot jam, a layer of sliced brie cheese, topped with another slice of buttered bread. Pan or panini press until golden and ooze gooey, rest a bit, slice and serve.