For the dressing, I keep it super simple. Olive oil and balsamic vinegar go well with every combination. If balsamic vinegar is too strong, try a white vinegar. In the summer, I like olive oil and lemon. I’ve been known to mix it up every now and then with a Dijon mustard lemon one. Here are the fall combos that I’ve been creating lately.
Toasted pine nuts
And as a side to round out the meal- fresh focaccia bread I bought in the am from my neighborhood bakery.