I layered the quinoa on the bottom, topped it with lettuce, drizzled that with oil and vinegar and then finished it off with the remaining pork chop from the other night, chopped and tossed with the rhubarb gastrique. Crutons for crunch. Goat cheese for creamy. Yum.
I struggled to take a pretty picture of this but rhubarb, I've discovered, photographs best before it's cooked. The goat cheese and the gastrique were fabulous together.Hmmmm?
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