So I’m not sure if I’ve mentioned this before, but I looouuvveee farmer’s markets.
They take place on weekend mornings. A time when you can slow down, relax and wander around (did I just write “slow down?”…I can’t remember the last time I actually did that). The variety of food is fantastic and ever-changing. I’m very sad I won’t be here in California during the Fall when the strawberries and corn transition into apples and squash. It’s a great way to change up your meals and get creative with new recipes. Plus, once you get home, you can eat everything, clearly my favorite part.
Yesterday I was fortunate enough to find an assortment of lettuce options, all of which would be great for a salad. The temperatures have been 90+ recently and my house lacks air conditioning. Any measure I could take to avoid turning on the oven was taken. Plus, I found a great recipe for Shallot Vinaigrette at the market. I made the dressing yesterday and ate the salad today. Simple, yet delicious salad of leaf lettuce, bibb lettuce, arugula, toasted pine nuts, goat cheese, strawberries and vinaigrette.
Shallot Vinairgrette
Adapted from a Coke Farm Recipe
-2 tbsp red wine vinegar
-1 shallot, diced
-1 tbsp dijon mustard
-1-2 tsp honey
-6 tbsp extra virgin olive oil
-salt and pepper to taste
Add vinegar to shallot and let sit for 10 minutes. Add mustard and whisk in honey and olive oil. Will keep for a couple of days in the fridge.
