New recipe, June 3, 2014

Tonight the new recipe is a variant on the Caprese salad that an article I saw recently inspired--the ingredients are roasted red peppers, chèvre, fresh oregano from the garden, a dash of salt, and a sprinkle with wonderfully aromatic French Olive oil (thanks Anne!). We liked this! We give it a 3--be sure to give enough time to roast the peppers thoroughly, and this is an easy 4!

Served with a selection of D'Artagnan Wild Boar Sausage and Saucisse de Canard al'Armagnac--yum!

Wine: Chateau de Ségriès Lirac 2007--nice match!