When the temperature today was in the high 90's, I knew I didn't want to turn on the stove for dinner. I took the wonderful, fresh ingredients from my trip to the Mill City Farmer's Market this weekend and made dinner.
While at the market I picked up ciabatta bread and herb goat cheese. I thinly sliced a the ciabatta, spread goat cheese and topped it with yellow and red cherry tomato and diced cucumber.
My salad tonight wasn't the exact salad that Chef Besh has in his book, but I will be making his recipe after my next trip to the farmer's market...Keep watching my blog, it will be worth the short wait.