Tomorrow at market we will have cherry tomatoes, Rabbit Food lettuce blend, Swiss chard, Red Russian kale, Chidori Kale, Green Spinach, Crimson Spinach, Arugula, Cauli-Brocc Mix (various cauliflowers & broccoli that are ready to wash and throw in a pan to stir-fry), Burgundy beans, Velour French purple beans,Haricot Vert, onions, beets, carrots, radish bundles, individual watermelon radish, dwarf bok choy, cone head and chinese cabbage, and various herbs. Spinach is beautiful right now and we have an abundance of it. I have provided a recipe for a delicious spinach salad that you might like to try. Spinach Salad with Goat Cheese and Walnuts Total Time:15 min Prep:10 min Cook:5 min Yield:4 servings Level:Easy Dressing: 1 tablespoon red wine vinegar 1 tablespoon minced shallot or red onion 2 teaspoons Dijon mustard 1/4 teaspoon kosher salt Freshly ground black pepper 3 tablespoons quality walnut oil, (see Cooks Note) Salad: 8 cups baby spinach leaves, stems trimmed, washed, and dried 1/2 cup whole or chopped toasted walnuts 1/3 cup crumbled goat cheese Directions In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing. Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated. Serve immediately topped with goat cheese and walnuts. Copyright 2003 Television Food Network, G.P. All rights reserved Cooks Note: If your walnut oil is very strong, use half walnut oil and extra-virgin olive oil.
Posted on: Fri, 14 Mar 2014 18:17:42 +0000
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