For the second course I chose the Mediterranean Salad with Kalamata Olive Vinaigrette from Candle 79. What a wonderful salad! We used fresh herbs from our wine barrel planter for the dressing and tender nutty arugula fresh from our garden in the salad. The creamy roasted yukon fingerlings were a perfect complement to the slightly bitter arugula. I've made a couple of things for Candle 79. It's a really nice book. I am looking forward to many more delicious culinary treats from that one!