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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 8299319" data-attributes="member: 19675">Salad for dinner:<img src="https://i.imgur.com/vFRQxAO.jpg" alt="" class="fr-fic fr-dii fr-draggable " data-size="" style="" />Mine (pictured):Baby spinach Romaine lettuceSliced white button mushrooms CeleryGreen onion Onion sprouts San Marzano tomatoes Sliced Merlot Bellevitano Sliced sopresattaShredded prosciutto Chunked glazed hamHomemade vinaigrette: EVOO, red wine vinegar, spicy brown mustard, and fresh ground black pepper Mom’s (not pictured):As above, but with raw carrots, cauliflower and broccoli florets, no onion sprouts, and lesser amounts of shared ingredients.  Hers was dressed with Buttermilk ranch and EVOO.Mine was one of the better salads I’ve done for myself in a while.  This is largely due to the combination of ingredients and the unusual vinaigrette.  Most of the time, when I make a mustard-based vinaigrette, I use Dijon mustard.  But I couldn’t find mine tonight, and decided to try the spicy brown instead of some of my other condiments (like creamy horseradish).Merlot Bellevitano is a cheese usually reserved for our charcuterie boards, but I had just a little left, and went with it.  It tastes kind of like Parrano- somewhere between gouda and Parmesan- and the Merlot-soaked surface adds color and a little “winey” tang.And the ham?  Purely luck that we had it.  My maternal aunt makes a delicious brown sugar/butter/strawberry/pineapple glaze, and dropped one off at the house while I was taking Mom to a MD appointment.The combination of the non-standard vinaigrette, the repurposed cheese, and the sweet ham was an eye-opening lesson in how some flavors can sometimes combine in unusual ways to create a surprisingly good experience.  I have NO doubt that I’ll revisit this  flavor trio in the future, and not necessarily in a salad.  I could easily see trying this combination in a crepe or soft taco roll-up.</blockquote>

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