Savory and Sweet
I’ve noticed that I really like when a dish has both savory and sweet components. I think that these two different components add balance and complexity to a dish. For lunch today, I prepared an arugula salad with watermelon, red grapes, walnuts, chopped fennel, a splash of lemon juice, a tablespoon of pomegranate vinegar (cider vinegar would be great here too), and a tablespoon of olive oil. To go with my salad (I rarely eat only salad for a meal), I made a chicken sandwich with honey mustard, sliced tomato, and mashed avocado.
Food Follower 
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