l'Hôtel du Château Beynac et Cazenac

We had the house wine. And I do mean the house wine--we were staying and eating here, at l'Hôtel du Château Beynac et Cazenac:

I think we were one of two tables in the entire place. It was so relaxing!

I couldn't resist the salmon appetizer. So pretty!

I shared with Michael of course, and he shared with me his fois gras (the specialty of the region) and all the dainty little accompaniments, including some ground walnuts (another specialty of the region).


The light garlic soup with bread floaties could have been the main course:


But how could we resist delicious red meat, potatoes, and french green beans?

What a great start to our tour of France!

Recipe: Mixed Green Salad with Warm Cream Cheese "Croutons"

Sydney found this recipe on a salad dressing ad in a magazine and told me how good it was. She was correct. It's brilliant! The croutons are warm and toasty and creamy and really go well with the sweetness of the pomegranate and the tartness of the apples. I added a homemade balsamic vinaigrette. Divine!


Mixed Green Salad with Warm Cream Cheese "Croutons"

Ingredients
1 pkg. (8 oz.) cream cheese, cut into 1/2-inch cubes
1/2 cup chopped sliced almonds
8 cups torn salad greens
1 Granny Smith apple, thinly sliced
1/2 cup pomegranate seeds
1/2 cup Balsamic Vinaigrette Dressing

SPRAY medium skillet with cooking spray; heat on medium heat. Meanwhile, coat cream cheese cubes with almonds. ADD to skillet; cook 3 min. or until golden brown, turning occasionally. TOSS remaining ingredients in large bowl. Top with cheese. Serve immediately.