April 15, 2012

Spinach, Wild Leek & Farrow Salad

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Recipe: Spinach, Wild Leek & Farrow Salad


9 Bean Rows spinach
9 Bean Rows leeks
9 Bean Rows thyme
9 Bean Rows chives
Farm fresh local apple
Spaghetti Jim's farrow
Wild leek infused olive oil (recipe link)
Food for Thought organic local wild leek vinegar
Food for Thought organic local cherry honey mustard 
Sea salt


Add one tablespoon oil to warm pan, add one cup farrow, stir and toast for five minutes. Add two and one quarter cups water to farrow, bring to a boil and simmer for ten minutes. Add cover to farrow and simmer for an additional ten minutes, drain and set aside. Slice four leeks (whites and greens) and stir into farrow.
Remove stems and tear four cups of spinach and add to large glass bowl with sliced apple. Mince four sprigs thyme and add to one teaspoon mustard, two tablespoons oil, two tablespoons vinegar, stir and season dressing with salt to taste. Add farrow to spinach and stir in two-three tablespoons dressing. Plate salad, top with snipped chives and drizzle with one teaspoon dressing.