CHRISTMAS TREE AND A SALAD

The tree is up , a black one this year with a colour theme of red, gold and silver baubles and four sets of Christmas lights with a crystal star on top.. all the presents have been bought ,  wrapped and are scattered beneath the tree.
Too early .....rubbish , I could do Christmas all through the year.,It`s about the colour , it gives a reason to open our doors to familiar faces , its about giving of your time or finding time to stop and chat , share a drink , a meal, our homes, family coming home ..we all lead very busy lives and Christmas time is no exception , but there is an anticipation of the gathering , the preparation of the shared meal an added vitality in our mood.

I served this salad with kangaroo shasliks and twice cooked sweet potato chips......

Sliced mushrooms enough to half fill your serving bowl, small jar of drained capers, juice of 2 lemons and the grated rind of one lemon tear about 300grams of goat cheese  and add to mix, 3 juicy fat garlic bulbs chopped  a good handful of drained pitted kalamata olives , one can of drained chick peas, a cupful of freshly chopped chives,  fresh coriander coarsely torn., 1.red onion thinly sliced, salt and pepper to season also add 2. tablespoons of wholegrain mustard mixed in a half a cup of carotino oil, run your salad spoon through the mix and then add a good gulp of balsamic vinegar when adding a cup of spinach leaves.......this is hearty enough to eat as a mains served with crusty bread or as a side to a grill.
If time permits, let the salad rest in the refrigerator before serving as this will allow the mushrooms to soak up the oil and vinegar , adding to their flavour.