Too much, not enough, just right? Been asked for recipes a lot, need some feedback.
These ingredients can be found at your local farmers market and can be flipped with whatever is in season. 🥗🥗🥗 🥗Green Seasonal salad w/ walnut vin
1 bunch Rainbow Chard
1 bunch Ramps
1 Red onion sliced (pickle)
Wash chard, remove stems (reserve for pickling) and chiffonade leaves.
Wash ramp, cut leaf from stem/bulbs (reserve for pickling). Cut leaf into 4 even pieces.
(Note: cut stems/bulbs on bias or bite size pieces)
1/4 cup walnut oil
2 tablespoons EVOO
1 teaspoon CFH EVOO
1 teaspoon CFH Honey
2 tablespoon Red wine vinegar
1 tablespoon Lemon juice + zest
1/2 teaspoon Dijon mustard
1 tablespoon minced shallot
Salt + cracked black pepper to taste
Combine all ingredients in blender, or whisk by hand, until emulsified.
1/2 cup water
1/4 cup sugar
1 tablespoon salt
1/2 cup cane (or any kind you prefer) vinegar
1/2 teaspoon black peppercorns —————————————————-
Bring water to a boil, remove from heat, stir in sugar until dissolved. Add the rest of the ingredients and combine. Place vegetables (chard stems, ramp bulbs and stems, onions) in a jar or tupperware, pour liquid over and cover. ——————————————————
Get a large bowl and put the chard, ramp leaves and pickled vegetables (removed from liquid) in, toss to combine and then add dressing to taste, mixing well. Add the pomegranate seeds and nuts (reserve a few for garnish), mix in and divide portions for serving. Drop your nuts, and seeds, and serve.