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Friday, May 29, 2009

Spring Greens with Balsamic Tarragon Vinaigrette

Rosie Creek Farm arrived with the first greens of the season  at the Farmer's Market this past wednesday. There were also some (greenhouse grown) cucumbers from Delta.  So a simple celebratory salad was in order. You can half this recipe if you don't have two pounds of greens waiting for you in your fridge.

1 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons Dijon mustard
1 shallot , finely grated or pureed in food processor
1 tablespoon fresh tarragon finely chopped
1/2 teaspoon table salt
1/2 teaspoon ground black pepper

Whisk all ingredients in a small bowl until blended and creamy. I usually just throw everything in my mini food processor and then pour it all into a a small canning jar so it can be shaken in between servings. Keeps for one week in the fridge, remember to bring back to room temperature before serving.

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