I filled a colander with an assortment of lettuces. I also pinched off some basil and flat leaf parsley from plants that I bought at a farmer's market this weekend.
I used the lettuce to make a salad to share with my neighbor, Gaynell, and her husband, Ken. I rinsed and dried the lettuce. On top of the lettuce, I placed avocado, tomatoes, and crumbled goat cheese. To finish the salad off, I sprinkled the fresh chopped flat leafed parsley and basil. I made a dressing out of pomegranate balsamic vinegar and blood orange olive oil. We ate the salad with pork loin that was marinated in a Hawaiian barbecue sauce.