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May 12, 2018

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Sexy Breakfast Salad with Aphrodisiacs

January 22, 2018

 

Imagine yourself waking up in the luxurious comfort of white satin sheets. The sun is playing in the trees and there is a gentle breeze coming through your open window, bringing in the smell of the distant sea and ripe apples. You spread your arms, give your body a stretch and you land your bare feet on a cool floor. You walk out on a perfect little balcony overlooking the endless fields of lavender in the midst of French Provence. And when you thought that your morning just couldn't get any better, your breakfast is served. 

 

Fresh hard-boiled eggs, cheese, ripe figs and avocado, arranged on a bed of peppery arugula, garnished with some zesty chilies and buttery walnuts. Lightly drizzled with some invigorating vinaigrette that immediately wakes up your senses. Sunny notes of orange zest and lemon, sultry heat of the red chilies, earthiness of the Herbes du Provence and sweetness of sensual honey. They all come together in a perfect harmony to tantalize your body and your taste buds. Filled with a medley of aphrodisiacs, this breakfast salad will charge you up for the day, no matter where you enjoy it - in bed, on a patio, with your lover or alone. It's a great foreplay for all five of your senses that will get you ready for the day filled with small, exciting pleasures. And who said that salad should not be eaten for breakfast? If it makes you happy, then you should be. For the sake of pleasure that comes from living life by your own rules...

 

Ingredients:

 

Arugula,

3 hard boiled eggs,

1/4 avocado, sliced,

2 ripe figs,

4 pieces of Brie cheese,

1/2 cup of walnuts,

A pinch of dried lavender,

Few slices of red chili pepper. 

 

For Vinaigrette: 

1/2 cup of olive oil,

Juice of one lemon,

1 tsp. Dijon mustard,

1 tsp. honey,

A pinch of Herbes de Provence,

Zest of 1 orange,

A pinch of fresh ginger,

Salt, pepper and some chilli flakes. 

 

Method: 

 

Make Vinaigrette: In a bowl combine oil, lemon juice, mustard, honey, herbs, orange zest, ginger and chili flakes. Whisk it and let it sit in the fridge for at least 30 min or overnight. 

 

On a plate arrange some arugula, hard boiled eggs, cut in halves, halved figs, avocado, cheese and top it with chilies and walnuts. Sprinkle some dried lavender around the plate. Drizzle with your vinaigrette but don't toss. Serve with some leftover vinaigrette on a side.

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