The first tender leaves of arugula and speckled butter lettuce started from seed back in March. I tossed them with roasted beets, goat cheese and Champagne vinaigrette.
June 05, 2008
Vanessa Barrington
Chef and food writer
The first tender leaves of arugula and speckled butter lettuce started from seed back in March. I tossed them with roasted beets, goat cheese and Champagne vinaigrette.
Chef and food writer
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