The first kale salad of the season was made this week with kale, yellow pepper, mandarin oranges, orzo, and goat cheese.
There is nothing like the taste of that first salad you make with a base of greens from the farmers market.
What I have discovered is that while it is the flavors that are most important, there is also something else that comes along with the first bite. It's a flood of ideas for culinary masterpieces that I may dream up over the course of the next 7 months as I am exposed to fresh locally grown ingredients. To me there is nothing better in the whole world than the feeling that things are possible.
Of course having a big container of salad, in the refrigerator, ready to eat with anything is also pretty good. Especially if you made spicy/sugared slivered almonds to go on top for some crunch.
And did I mention their was a vinaigrette made with orange juice, olive oil, a clove of garlic, a dash of honey, a spoon of sour cream, and a sprinkle of salt and pepper? So good you will want to drink it, but save some for the salad anyway.