In the last blog, I was so happy that my macarons were starting to resemble macarons and not just some weird-shaped almond cookies. Yay! And even though my oven is not behaving that cooperatively on most days (On some cold winter days, it could take up to an hour to get the pilot lit properly -- arghhh), I found ways around it (here)....
For the Salad 1/2 Cup Shaved or Thinly Sliced Fennel Root 1 Cup Wild Arugula 10-12 Cherry Tomatoes 1/4 Cup Carrots 1/2 Cup Crumbled Gorgonzola Cheese For Vinaigrette Whisk together Juice from 1 Lemon 2 Tablespoons Raw Honey 1/4 teaspoon Wasabi Paste 5 Tablespoons Olive Oil 1 teaspoon Apple Cider Vinegar Salt and Pepper to taste Combine the vegetable and the vinaigrette in...
