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[quote=Anonymous][quote=Anonymous][quote=Anonymous]You can't have soup and then a stew so bourgignon is out.

Really, with your strengths, I would reconsider having a salad to start. Why not make a nice composed one? Individually plated with nice cheese and maybe citrus or pears and toasted nuts? Then you could make bourgignon and scalloped potatoes (so great because they are made ahead).

[/quote]

okay, I'm listening on the composed salad idea. That sounds better than what I was thinking. 
pear with walnut? strawberry with basil and pistachios? I don't know much about serving citrus in salad. 
I think my decisions are going to have to be made at time of shopping (are the pears ripe? can I buy them and ripen? are there blood oranges?) etc. so would be good to have options and feel confident [/quote]

PP - here's a very easy formula. Use butter lettuce as the base or baby green leaf. depending on what's in season, these taste good together: 1. fresh oranges and candied almonds with a rice wine dressing and a little feta, 2. pears and toasted pecans with a light balsamic dressing and parmesan shavings, 3. thin sliced apples with walnuts and blue or cheddar cheese and sherry dressing. Any time you can add pickled onions, that elevates it too.

Really, it's just a matter of mixing and matching. And make your own dressing. Olive oil + sherry/balsamic/white wine vinegar or citrus juice + complementary herb if it works.[/quote]

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