I served it with roasted cauliflower which I found on epicurious (another huge hit with my guests) and a mixed green salad with a light vinegrette dressing. (epicurious.com)
Finally I used a shallot vinegrette which I felt was much more appropriate for salad. (epicurious.com)
Next course was tortilla soup or a choice of salad — I opted for asparagus salad — a bed of mixed greens tossed in homemade balsamic mustard vinegrette with sliced strawberries, pear, tomato and topped with grilled asparagus, feta cheese and pine nuts. (breakintotravelwriting.com)