August 19, 2012

Smoked Cherry Beef, Goat Cheese and Arugula Salad with Verjus Poppy Seed Dressing


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: Smoked Cherry Beef, Goat Cheese and Arugula Salad with Verjus Poppy Seed Dressing


This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farms and locally produced products from Black Star Farms, Food for Thought and Deering's Meat Market.

Ingredients

Local verjus
Scallion infused olive oil (recipe link)
Walnut oil
Local maple syrup
Poppy seeds
Sea salt 
Ground pepper
Farm fresh local nectarine
Farm fresh local leek 
Farm fresh local radish buds
Local raw goat cheese
Local smoked cherry beef
Farm fresh local arugula

Directions

In a glass jar, mix three tablespoons verjus, two tablespoons scallion infused olive oil, one tablespoon walnut oil, one tablespoon maple syrup, one tablespoon poppy seeds and season to taste with salt and pepper.

Per salad, slice one half cup nectarine and one tablespoon leek whites. Separate leek slices into rings. Per salad remove one tablespoon radish buds from stems. With a vegetable peeler, per salad shave one quarter cup goat cheese. Per salad slice one quarter cup smoked cherry beef.

Per salad, plate two cups arugula and top with nectarine, leek rings, radish buds, goat cheese, smoked cherry beef and drizzle with two teaspoons dressing.