Nora Stephanie Dinner Salad

This is a salad, but barely. More accurately, it's a list of things I like to eat raw, mostly, that happen to go well together. Nora and I made it for dinner on our very first night together in her dreamy slice of Berkeley sky she calls an apartment.

Gather together:

• greens of any kind (We used mixed baby greens.)
• apples, diced (But I might also suggest pear or honeydew.)
• seedless grapes, halved
• green onion, chopped
• white onion, sliced thin as tissue
• fresh parsley, torn into bits
• French olives
• boiled egg, whole or chopped up
• walnuts

For the dressing, whisk together:

• good, strong mustard
• extra virgin olive oil
• parmesan cheese, freshly grated
• red wine (Or, use balsamic vinegar for a more tangy bite.)
• dried oregano
• salt and pepper to taste, freshly ground preferred

Alternately, I like to use up the dregs of my Grey Poupon or Boar's Head mustards by making this dressing right in the container. Instead of whisking, I just throw everything in and give the bottle a good shake.

Nora and I walked to the market right down the street from her place and picked out a good red wine, the produce stuffs, a good soft cheese, and a fun artisan bread. Conversation and food, crafted with care and delicious in our mouths, filled the evening. It was both a humble and fantastic opening to an amazing week in the Bay Area.

Mmmm. Thank you, dear Nora.