What to make for girls brunch. My friend Mead invited us over for coffee one Sunday morning while her teenager slept....I said "why I don't I make breakfast for us." I love quiche paired with a salad, and of course I had to make dessert. Below are the recipes, above is the breakfast on Mead's beautiful Heath Ceramics dishes. Meredith brought croissants from Firebrand Bakery, and we enjoyed Mead's Verve coffee.
Below is the recipe for the salad, other 2 parts to follow this week.
salad ingredients
bag of mixed greens
asparagus
peas
shallot
white wine vinegar
red wine vinegar
olive oil
honey
salt, pepper
nuts
salad instructions
Place asparagus on a baking sheet, drizzle with olive oil, salt, & pepper. Roast for 10-15 minutes. Cook peas in microwave. Roast nuts in the oven.
Dressing: finely chop 1/3 shallot, add 1/2 cup white wine vinegar, some honey (2 tsp?), some red wine vinegar (a few tbsp), 1 Tbsp dijon mustard. Mix. While mixing, add enough olive oil (approx 1/2-3/4 cup?), salt & pepper.