Last night I made a Icelandic Flounder with Beurre Blanc, a great Mother Sauce for white fish and other delights, and Green Peas and a Brussels Slaw with Heirloom Rainbow Carrots. A super dinner. But I had some sauce left over so here is what I made this morning utilizing the Beurre Blanc.
on a bed of
Baby Spinach, Baby Arugula and Bean Sprouts
Fresh Raspberries and Blueberries