My husband and I made a date to have a date, one quiet night leading up to the weekend – nothing grand – simply cooking dinner together and spending the evening curled up on the couch side by side.
It was following a fabulous happy hour with gorgeous friends, which, although extremely brief, was too much of a good opportunity to pass up – catching up, wrapped in heavy blankets in front of a blazing fire.
TOMATOES WITH BLUE CHEESE
1 head lettuce
2 tomatoes, sliced
1 cup crumbled blue cheese
1 cup fresh basil leaves, cut into ribbons
3 tablespoons fresh lemon juice
1/4 cup vegetable oil
2 tablespoons sugar
1 small garlic clove, crushed
1/2 teaspoon salt
1/2 teaspoon dry mustard
Arrange the lettuce on a large platter. Distribute the tomato slices, blue cheese and basil attractively over the lettuce.
MAKE THE DRESSING: Combine dressing ingredients in a small bowl, combine with a whisk. Drizzle the dressing over the salad just before serving.
Recipe adapted from Paula Deen