After a long day at work and short on time but craving something tasty, I decided to forgo takeout and throw together a salad.
Inspired by a recipe in the NY Times for asparagus with mustard vinaigrette but wanting a little more color, I tossed in some grape tomatoes. I couldn’t be bothered to peel the egg so I decided to use the salad as an egg holder. A sprinkle of sea salt, chives from my windowsill and a little black pepper.
Oh, and I paired it with a glass of Muga Rioja Rosé 2011. I do love summer!