A simple 3-bean salad (chick peas, green beans, kidney) with cubed roasted red beets dressed with white balsamic and a bit of EVOO. Served over two avocado halves from our tree on a bed of greens: spinach, arugula, basil, Thai basil, parsley.
Paired with a 2005 Dehlinger Unfiltered Chardonnay that was minerally and crisp.