padron peppers with Maldon salt - boy they were fresh and tasty. Next up was toasted walnut bread (that I've been getting at our new place in town called The Shed) topped with burrata (that creamy rich version of mozzarella) then I had roasted some beets and diced them into small cubes and re-heated in a pan with a splash of red wine vinegar and a dash of sugar to slightly caramelize them. Lastly I put some arugula on top and drizzled with olive oil and s&p - wow! Amazing. This would make a great sandwich too!