When I get back from Spain I'm a bit overwhelmed by all the wonderful food and wine experiences. It's hard for me to get down to writing about it, so I'm going to start today with some simple and perfect Spanish food: the composed salad. It's anything lovely arranged on a plate and dressed most simply with top notch olive oil, vinegar and sea salt. These plates were mainstays on my Spanish family's table...a favorite was tomato, cebolleta (baby onions), perfect oil-packed tuna or bonito. I used to have to avoid my American tendency to over-complicate and heap on ingredients...now I fully embrace the minimalism.  My only concession to a US palate today is the use of fresh ground pepper and maybe a fancy salt. Look at this beauty I made the other day....just avocado, Kumato tomatoes and Vidalia onion dressed with Marques de Griñon olive oil, spectacular Romate aged sherry vinegar, and Soso chili sea salt. Perfect with a glass of rosado cava!