Farmers Market Chopped Salad With Basil Honey Mustard Dressing Recipes

FARMER'S MARKET CHOPPED SALAD

Steps:

• In a small mixing bowl, combine the shallot, vinegar, lemon juice, and mustard and whisk to combine. Slowly add the oil, whisking to incorporate. Add the yogurt, salt and pepper and blend well. Taste for seasoning. Combine all the salad ingredients in a large salad bowl. Add the dressing and toss until all the vegetables are well coated. Sprinkle with freshly ground pepper, if desired, and serve.
• ADVANCED PREPARATION: The dressing can be prepared up to 1 day ahead and refrigerated. Whisk the dressing well before using. The salad can be prepared up to 2 hours ahead and refrigerated.

FARMERS' MARKET SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the walnuts on a sheet tray and cook until toasted, 8 to 10 minutes, and then cool to handle. Chop the walnuts and reserve.
• In a medium bowl combine the olive oil, miso, vinegar, honey and a pinch of pepper. Whisk until well blended. Taste, and adjust the seasoning with salt and more pepper if necessary.
• In a large bowl combine the greens, pears, feta and toasted walnuts. Add the dressing and toss to evenly coat. Transfer the salad to serving plates and serve immediately.

FARMER'S MARKET CHOPPED SALAD WITH BASIL HONEY MUSTARD DRESSING

Steps:

• Add all the dressing ingredients to a blender and blend until completely smooth and emulsified. Set the dressing aside while you make the salad.
• Thinly slice the peas and add them to a large serving bowl. Peel and thinly slice or grate the carrots. Halve or quarter the cherry tomatoes into bite sized pieces.
• Toss all the prepared veggies together with the dressing, and serve immediately.