Ingredients;
1 pint of cherry tomatoes
a bag of spinach, or arugula salad
1 small can or jar of black, small olives
1/4 cup balsamic vinegar
1/4 tsp corn starch
8 oz feta cheese
Cut one end of each tomato, to leave place for the head. Cut them in half lengthwise, cut half of the back as on the picture.
Cut one end of each olive, then cut in half to make the head.
Cut 1/2″ slices in the cheese. Depending on the size, cut in 4, 6 or 8 wedges.
Put a leaf of salad on each wedge, a ladybug on top.
Dilute the cornstarch in the cold vinegar. Bring to a boil, stir for about one minute until the liquid is more like a cream. Let this cool down, then place in a ziplock, cut a corner and make the dots on the tomatoes.
Voila, bon appétit !
French Gluten Free 