Lamb chop salad with spinach and walnutsラムチョップとほうれん草のサラダ

After our hanami weekend, the cherry blossoms started falling making hana-fubuki 花吹雪 or flower petal blizzard which was a sad but spectacular end of the cherry blossoms. When we arrived home after work, it was still bright and we quickly went out to our deck to enjoy the last of the cherry blossoms and marvel at the hana-fubuki. To maximize our outside time, we had a quick dinner salad put together from leftovers. The past weekend we had grilled lamb chops and two chops were leftover, I quickly removed the meat and sliced it thinly to make this lamb chop salad.



To make it interesting, in addition to the baby spinach and tomato, I added green beans (previously steamed) cut into small pieces, tomato and roasted walnuts. I dressed the salad using my usual honey mustard dressing (Dijon mustard, honey, chopped shallots, rice vinegar and good fruity olive oil seasoned with salt and pepper).



The cherry blossoms covered the fountain and the patio.



We have to wait until next year for hanami to occur again but we squeezed out the most enjoyment we could from our hanami this year.