Greener Roots Summer Salad

June 13, 2019

Nancy Vienneau introduced a refreshing garden salad to the third annual Tour De Farm guests using fresh greens from Southall.

Ingredients

1-2heads garden lettuces, washed, spun dry and torn

4ripe peaches, diced

3cooked beets, diced

8 ouncescrumbled goat cheese

chive flower vinaigrette

¼ teaspoonsdry mustard

2 tablespoonslocal honey

¼ cupchive flower vinegar

¼ teaspoonsalt

¼ teaspoonblack pepper

1 cupextra-virgin olive oil

Preparation

Place the first five ingredients into mixing bowl. Whisk together until well combined. Then, slowly pour in the olive oil, while continuously whisking until the vinaigrette is emulsified.

To make chive flower vinegar:

Cut the blossoms of 15-20 blooming chives. Rinse and dry. Plunge into jar filled with one-cup white wine vinegar. Allow the flowers to infuse the vinegar for at least one week. Strain the flowers and use.