Week 2 – Salad Mix

Veggie of the Week: Baby Lettuce Mix!
There are so many reasons to love spring, but one of the best is the delicious spring greens! They’re super fresh, crunchy and tender this time of year. Plus, adding more lettuce to our crop rotation allows us farmers to maintain healthy soils. Most of the food we grow all comes from the same family: brassica. By incorporating other plant families we can mitigate pests and increase soil nutrients. So eat lettuce for soil health! Check out this delicious recipe for a spring salad:
 

Ingredients

  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 small shallot, minced
  • 2 tablespoons red wine vinegar, preferably Banyuls
  • 1/3 cup extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • 12 cups packed assorted baby lettuces (about 6 ounces)
  • 1 quart strawberries, hulled—small berries halved, large ones quartered
  • 4 ounces feta (preferably French), crumbled (1 cup)
  • 1 cup smoked almonds, chopped

 

How to Make It

Step 1    

In a small bowl, stir together the mustard, honey, shallot and vinegar. Stir in the olive oil and season with salt and pepper.

Step 2    

Put the lettuces in a large bowl. Add the strawberries, feta and almonds. Drizzle the dressing over the salad, toss well and serve.

Suggested Pairing

Bright, berry-scented rosé echoes the strawberries in this summer salad. Pour a crisp, dry rosé from Provence.
 
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