Gourmet Chef Wannabe 2016 — photo 20 of 156: Inspired by salads I have enjoyed at restaurants, I decided to try something similar at home. To a wedge of iceberg lettuce I added chunks of tomatoes, black and green olives, pecan halves, roasted pumpkin seeds, and crumbled blue cheese. I topped all that with some Ken’s Chunky Blue Cheese dressing, and then sprinkled on some flakes of dried crushed red pepper. A deviled egg, two rosettes of Swiss Tête de Moine cheese, and two slices of freshly-baked focaccia completed the meal. January 2016. Camera used: Olympus OM-D E-M5 with Panasonic Lumix 12-35mm f/2.8 zoom lens.
For further details about the story behind this photo, see the related article A Gourmet Wedge Salad With Homemade Focaccia.