Recipe submitted by Linda Marrone from the Nevada Grown Cookbook featuring our Carson Farmer Market vendors!

This recipe comes from the Nevada Grown cookbook, A Year in Local Food, available at Holley’s Farms booth at the farmers market and also First Fruits Sustainable Farms and Butler Meats. Pick one up, it’s a great little cookbook. This original recipe was submitted by Lara Ritchie of Nothing to It Culinary Center, but I’ve switched it up a bit using figs and an assortment of cherry tomatoes from the market this week.

Ingredients

2 cups kale, I like the tender curly kale (Holley, Lattin and Pleasant Valley Farms)

1 cups mixed greens or more (same farms as above)

2 tablespoons chiffonade basil leaves, rolled and thinly sliced (Holley Farms)

1 cup sunflower shoots or any that you prefer (Tahoe Living Greens sells quite a variety at the market)

1 small wedge aged Gouda, cut into small diced pieces

1/4 cup toasted seeds of your choice, she used sunflower seeds, I used pumpkin seeds

Around 5 figs, (Chuck Vue Farms) halved and roasted, or you can use a variety of halved tricolored cherry tomatoes (Holley, Lattin and Chuck Vue Farms). When figs and tomatoes are out of season I used dried cherries or cranberries.

INGREDIENTS FOR THE DRESSING

2 tablespoons balsamic dressing

1 tablespoon unseasoned rice vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

3 tablespoons virgin olive oil

Salt and pepper to taste

Instructions

Whisk all the ingredients for the dressing together. In a bowl, mix all the salad ingredients together. Toss with dressing, add the seeds.

Serves 4-6.