from Honest Cooking on Vimeo.
The notion of the salad came about because, well…I’m not really a cracker person. Shocker, what?! Is that something?? I’m usually the odd one just eating cheese and meat slices I just don’t need of the filler. My husband is a water cracker connoisseur and is baffled by this approach to eating a cheese and charcuterie board. I thought that if I wish to eat meat and my meat and all of the elements of a distribute in a manner that was more substantial, I could place them all in a salad. The added bonus is that the wine in the pickled stone fruits that punches on upward their flavor way, and the brine is an amazing substitute for plain old vinegar in the dressing for the salad.
Source: Cocktail Making