I’m on a business trip in San Antonio, staying at a hotel on the River Walk. It was a lovely evening last night and I found just the right spot to eat, Ostra (click here). It was kind of a 3 Bears thing: not too far from my hotel, not too expensive, not too touristy, not too crowded – just right.
I sat outside and was treated like royalty on this balmy autumn night.
I ordered the Field Greens salad, which sported Granny Smith apples, aged cheddar and pomegranate seeds atop the mixed greens. It reminded me of my Spring Greens and Green Apple Salad, which was one of my first posts in this blog. But the addition of the pomegranate seeds was brilliant and I’m going to have to try that next time.
The Grill-Meister gave me a pomegranate tree for our 5th anniversary – the traditional gift is wood, isn’t he clever? – and I think it will bear fruit next year.
So I’ll be doing Pomegranate This and Pomegranate That. You’ll be sure to hear about it.
As good as the Ostra salad was, I’m still pretty happy with my own version; I first posted it in March of this year (see the photo below and click here for the recipe). I can’t wait to make it again and supplement the nuts with pomegranate seeds. Even though it is a clarion call for spring, I think it would be a marvelous first course for a holiday meal. Or a welcome palate-cleansing respite after 3 days of turkey and dressing overload. 🙂