Yum!

Have I been out of commission or what? After school ended and I road-tripped with my two oldest daughters, I am now home and ready to spend the summer tutoring, relaxing, and knitting.

But first, here's a delectable salad I made for lunch to share with DD#1 today:

1 small head green or red leaf lettuce, washed and spin-dried
3 beets, scrubbed, peeled, diced, and boiled until soft (cool them, or run cold water over)
1-2 tbsp. toasted almonds or hazelnuts, coarsely chopped

dressing:
Into a small jar with a tight fitting lid, put 1-1/2 tbsp. soft goat cheese (chevre), 3 tsp. olive oil, 2 tsp. red wine vinegar, a dash of Worcestershire sauce (soy will do), and a pinch of tarragon. Shake well to blend, and taste it. If needed, add 1/4 tsp. salt.

Make a bed of torn lettuce, add beets, and sprinkle with almonds. Drizzle dressing over and serve.