Hello from Paris!
Just a quick post this morning as I was finally able to load some photos on my unreliable laptop! We are spending our last honeymoon days in Paris, but before I share photos from our recent days I wanted to share a few photos of the gorgeous garden of Monet we visited in Giverny and a delicious seasonal salad I made whilst visiting my brother in Provence.
I hope to be back soon with lots more photos!
Until then,
Have a lovely weekend!
Apricot Salad with Rye Croutons
(serves 2)
5 fresh, ripe apricots
a big handful of rocket
50g walnuts, toasted
2 or 3 rye bread slices with crusts cut off and cut into pieces
1 heaped tablespoon of Herbs de Provence
pinch of salt
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1. Cut the apricots into wedges and toss with rocket.
2. Heat a
tablespoon of olive oil in a pan and add the rye bread pieces. Season
with herbs de Provence and a pinch of salt. Fry for a few minutes, until
crisp.
3. Toss the salad with olive oil, balsamic, toasted walnuts and rye croutons. Serve immediately.
