My belief is that everything goes with everything, if you choose the
right cultural context. When I make spinanch salad I *usually* use just
young spinach leaves, oranges, red onions, salt and pepper and a little
oil, but that's just me. I like to roam through the fridge, look at
what ingredients I have, and kind of roll them around my mind's palate,
and if it seems good, do it. Any acidic fruit goes well with spinach.
Any fruit goes well with blue cheese. Cheese and walnuts? Ditto. It all
sounds good. Just be wary of too many competing flavors.

Michael "Dog3" Lonergan wrote:
> I'll be making another spinach salad. I fried some bacon and it's cooling.
> I've got a couple of boiled eggs. I have red onion, walnuts and blue
> cheese. I think I want some fruit in it. Strawberries? Any ideas what
> might go well with the other ingredients? Raspberries maybe. I'm going to
> make a viniagrette dressing of some sort. Any ideas?


"Some get high on airplane glue... detergents... fancy gimmicks. My
satori is this: Zen in the art of buttering bread!"

-- mike
http://smsfr.blogspot.com