My first full day in San Francisco and, of course, I had to start investigating the local food scene. You can't get more local than your own back yard. I don't mean this in a metaphoric sense - we actually have a gorgeous lemon tree in our backyard, which is AWESOME because of how much I use lemons.
So I decided to grab a few more California grown and made items to make my first meal in San Francisco.
- 1/4 lb baby arugula
- 1/2 white peach
- 2 T extra virgin olive oil (preferable Italian as its spiciness works well with arugula)
- 1/2 lemon, juiced
- 1/4 t salt
- 1/8 lb Mt Tam cheese from Cowgirl Creamery (any soft, creamy rind cheese will work)
- Chunk from a fresh baguette
In a salad bowl, mix the olive oil, lemon juice, salt and pepper. Cut the peach into crouton-sized chunks. Add the arugula to the bowl and toss. Add the peach chunks and toss. Serve with the cheese sliced and the chunk of bread.