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