Pea Shoot, Radish and Tomatillo Salad with Champagne Vinaigrette

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: Pea Shoot, Radish and Tomatillo Salad with Champagne Vinaigrette

This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm and locally produced products from Food for Thought and Black Star Farms.

Ingredients

Local champagne vinegar
Local olive oil
Local verjus
Local cherry honey mustard
Farm fresh local pea shoots
Farm fresh local radishes
Farm fresh local tomatillo
Farm fresh local red onion
Farm fresh local cilantro
Celery

Directions

In a glass jar stir together two tablespoons olive oil, two tablespoons champagne vinegar, one tablespoon verjus, one tablespoon cherry honey mustard and season with sea salt and pepper to taste.

Remove one cup pea shoot leaves from stems and add to a glass mixing bowl. Remove one half cup cilantro leaves from stems and add to the mixing bowl. Slice one half cup radishes and add to the mixing bowl. Slice one half cup tomatillo and add to the mixing bowl. Slice one quarter cup red onion and and add to the mixing bowl. Slice one quarter cup celery and and add to the mixing bowl. Toss salad ingredients together in the mixing bowl.

Plate salad, serve with two tablespoons dressing and a sprinkle of sea salt.