When I made this last night, we ate it warm, but for thanksgiving I will prepare it a couple hours before dinner and serve it as a room temperature salad (if only because next week there will be 10 people vying for very limited stove space and trying to
get a hot dish to the table is a
fast way to create a lot
of anxiety — I think right around crunch time, I'll step
out of the
kitchen with a glass
of wine and leave the hot dishes to others).