For lunch today, I put together a salad of baby arugula, halved grape tomatoes, thinly sliced sweet onion, kalamata olives, thinly sliced celery and a few dollops of Boursin Garlic & Herbs. I sprinkled on some sea salt and freshly cracked black pepper, and then drizzled it with some really good extra-virgin olive oil and aged balsamic. It didn't really hit the spot for me...but there was some potential there.
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