Chef Michael’s Fresh Spring Salad
1 batch of Strawberry Rhubarb vinaigrette (recipe below)
1 head of Fresh Spring Lettuce (like red oak or butter leaf)
6 oz of Fresh Leaf Lettuce (like mizuna or arugula)
1/4 cup sunflower seeds toasted
1 pint of Local Strawberries hulled and sliced
2-3oz soft goat cheese (like dancing goat)
6 stalks of Asparagus peeled to ribbons (3 green and 3 purple if available)
1/4 cup Fresh Sweet Shelled Garden Peas (not frozen)
Salt to taste
Place about 2 TBSP of prepared vinaigrette in a large bowl. Add lettuce, sunflower seeds, strawberries, asparagus, and peas. Gently toss to lightly coat and sprinkle with a dash of salt. Taste to ensure evenly coated. Remove from bowl and place on a serving platter. Crumble goat cheese around platter, top with more fresh strawberries and sunflower seeds. Drizzle with more vinaigrette if needed then enjoy.
STRAWBERRY RHUBARB VINAIGRETTE
1 1/4 cups mixed chopped strawberries & rhubarb
1/4 cup sugar
1 teaspoon vanilla extract
1/4 cup red wine vinegar
2 TBSP olive oil
Put 2/3 cup of the strawberry rhubarb mixture (with juices!) in a blender with the remaining ingredients and blend until smooth. Store any unused dressing in an airtight container in the fridge.
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