I used a slice of whole wheat sourdough, marinated black olives, sauteed onions, maple mustard and mixed greens with tarragon dressed lightly with balsamic.
I toasted my bread and spread on the maple mustard. I had originally thought of using honey mustard but when I realized we didn't have any, I mixed some Mead's Maple Syrup with dijon mustard, now Im never going back to honey mustard.
I put the onions and olives on first in an attempt to not feel like I wasn't just eating salad on toast. It worked! This was a delicious, almost meaty, layer to bite into.
I added a pickle on the side, and a bowl of Pacific's carrot ginger soup.
This lunch was substantial enough to fill me up, but didn't make me feel weighed down. It also had a good balance of sweet and spicy from the mustard, and the salty little bites of olive were delicious. As for the tarragon, my life wouldn't be the same without it. Slices of avocado would be amazing on this, too.