Farmer's Market Salad
Baby root vegetables and flavorful garden greens tossed with Marcona almonds, goat gouda and a mustardy vinaigrette = one dreamy summer salad!
Ingredients
- 1 small bulb fennel, halved, cored and thinly sliced
- 5-6 small colorful carrots, peeled and thinly sliced lengthwise
- 5-6 small golden or red beets, peeled and thinly sliced lengthwise
- 5-6 French breakfast or other radish, stems removed and thinly sliced
- 1 head Belgian endive, sliced into ¼-inch rounds
- 1 cup baby arugula leaves
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh tarragon leaves
- ½ cup honeydew melon balls, halved
- ½ cup roughly chopped marcona almonds
- 4 ounces goat gouda, cut into 1-inch matchsticks
DRESSING:
- 2 tablespoons white balsamic or white wine vinegar
- 1 tablespoon raw honey
- 1 teaspoon Dijon mustard
- Juice of ½ lemon
- 4 tablespoons extra virgin olive oil
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the fennel, carrots, beets and radishes. Gently toss in endive, arugula and herbs.
- In a small bowl, whisk together all dressing ingredients, adding the olive oil at the end. Add enough dressing to the salad to coat and finish by tossing in melon, almonds and gouda. Serve immediately with Nicolas Potel Pouilly-Fuissé.
Notes
About the Ingredients:
- Having all veggies as fresh as possible is key for this recipe. Let the produce shine! Feel free to toss in whatever catches your eye at the market or is at its peak in your garden.
- I used a Honey Goat Gouda from Murray's Cheese in this recipe. It had just the perfect amount of sweet/saltiness and tang.
- Trader Joe's is my go-to shop for buying Marcona Almonds. I especially love the rosemary variety!
Suggested Wine Pairing:
- Nicolas Potel Pouilly-Fuissé 2017
Servings: 4