Since we picked up a ginormous butternut squash from yesterday's share, we turned him into soup, using the recipe we posted about here. Rather than crumble bacon on top, we seared up a couple pieces of pork terrine. These went on the bottom of each bowl, and we ladeled the soup over it. That way, when you dug in for a spoonful, you'd get a bit of the terrine.
The real star of tonight's meal though was the salad with a strawberry balsamic reduction. We started by toasting up some walnuts and pecans, and by crisping up some pancetta.
Then it was time to build the salad. We used the bibb lettuce from the share as our base. Then layered in the apple and radishes. The panchetta and nuts were sprinkled on top, along with some crumbled goat cheese. Then we drizzled the dressing on.