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| From gastronomic guesswork |
The vinaigrette was 1 tablespoon black mustard in the dijon style, 1 part champagne vinegar, 3 parts Giachi Primolio olive oil and a pinch of fleur de sel from Portugal. The broccoli was steamed and the bacon separately roasted at 400F for 15 minutees, then finished for 15 minutes at 300F. The beets were roated separately at 400F for 1 hour, cooled, then peeled with a paring knife and diced. Great eclectic combination of flavors, and a nod to the peak flavors of summer as all the produce came from the Cure Organic Farm outside Boulder, from their farm stand which is open every day.
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