Tonight, I invited a friend from work over and made dinner.  We started with an antipasto of fiore de Sardinia (sheep's milk cheese from Sardinia), Proscutto de Parma, and Marcona almonds in rosemary.

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As a pasta course, I served a Fresh Cavatelli with Black Olives, Sausage and Artichoke. 

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Then I served a steak salad as our entree.  To make it, I took marinated porterhouse tails and sliced them into medallions.  I seared them in a really hot pan, then finished them in the oven to medium rare and let them rest.  I took fresh baby spinach with arugula and mesculn salad greens; sliced an avacado into the greens and added picked wild flowers from my garden — including garlic mustard, violet flowers and ground ivy flowers and tossed it all in a homemade Dijon mustard vinaigrette (LACE w:st="on">DijonLACE> mustard,rested, I sliced them into small pieces and added them to the  fresh lemon juice and EVOO whisked into an emulsion).  After the steaks salad.

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I served the steak salad with oven roasted potatoes. For the potatoes, I sliced them into quarters, coated them in rosemary, lemon zest, sea salt and EVOO, then baked them on high heat until lightly browned. They came out fantastic.

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We drank two bottles of wine — a 2003 sparkling rose from Gloria Ferrar and a 2004 Champalou Vouvray.