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).

These macaron shells have no extra flavors just different colors.  I filled them with store-bought dolce de leche that proves to be wayyyy toooo sweet.  I also made some lemon curd filling from the leftover egg yolk -- that turned out to be waaayyyy too runny  The foot was high, but the shells were somewhat hollow.  I did try to bake them on the lower shelves -- That was disastrous.

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 a mixing bowl.  Mix well and use tongs to put in the tortilla cups (save the vinaigrettes to pour on top of the salad later to proven the cup from going soggy) topped with the crumble cheese before serving.

For Tortilla Cups

Whole Grain Tortillas (1 per person)
1/4 - 1/2 Stick Butter
Cooking Spray
Ramekin Cups

Preheat the oven to 350 degrees F.
Microwave the tortillas 8-10 seconds so they are easy to fold.
In the microwave, melt enough butter to brush on the tortillas (about 15-20 seconds)
Brush the butter on both sides of the tortilla.  Set in the cups and bake for 15-20 minutes
(I had to take the tortillas out of the cups towards the end and baked on a cookie sheet for about 8 minutes more to make it crispy)