When it’s good, it’s good

I am having a minute yet significant affair with soft goat cheese. It reaches me somewhere deep in the center of my tongue and behind my breast bone. In particular one called Nettle Meadow. Usually I don’t get any further than eating it on a cracker and sometimes not even that, but yesterday I was moved to try some props.
Baby arugula leaves, a little torn basil and batons of fresh chive, toasted pepitas, a squeeze of acacia honey and the Nettle Meadow. I tossed it all together with a drizzle of olive oil, a squeeze of fresh lemon juice, a little sea salt, and the tiniest grind of freshly ground black pepper. Very good. Mr. Copola makes a white wine that is not so sweet, but just enough to get the tango going with the salad. So good that I didn’t want to eat anything else.

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