Seasonal Green Salad with Apples, Blue Cheese & Pecans

This fresh salad combines peppery greens and crisp apples slices and is finished with a light Champagne apple cider vinaigrette.

Ingredients:
½ pound mixed greens
1 apple, cored and thinly-sliced
½ cup crumbled Westward blue cheese
½ cup toasted pecans, roughly chopped
½ cup olive oil
2 tablespoons Champagne vinegar
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon minced shallot
Sea salt and fresh ground pepper

Method:
1. In a large mixing bowl, toss mixed greens with the apple slices.

2. In a smaller bowl, combine vinegars, honey and shallot, then whisk in olive oil to combine. Season with salt and pepper to your liking.

3. Drizzle dressing over salad greens, tossing to combine. Top salad with crumbled blue cheese, toasted pecans and a twist or two of fresh ground pepper if desired.

Radicchio Salad with Fennel & Blood Oranges

This crisp, citrus-kissed salad is just beautiful.

Ingredients:
4 cups radicchio, trimmed and sliced
2 blood oranges
½ red onion, thinly sliced
1 small fennel bulb, quartered, cored and thinly sliced
Sea salt and fresh ground pepper

Vinaigrette:
1 shallot, peeled and minced
⅓ cup freshly squeezed juice from a blood orange
⅓ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper

Method:
1. Add radicchio greens to a large mixing bowl. In a separate small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper, to taste.

2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.

3. Add orange and fennel slices to the mixing bowl, along with the red onion. Drizzle lightly with the vinaigrette and taste. Drizzle more dressing and season with ground pepper as desired. Top with fennel fronds to serve.

Potato Salad with Apples & Walnuts

This crisp potato salad will be especially beautiful with this week’s medley of fingerling potatoes.

Ingredients:
2 pounds mixed fingerling potatoes
3 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon white wine vinegar
1 tablespoon whole-grain mustard
1 cup chopped apple
4 stalks celery
½ cup roughly chopped toasted walnuts
½ cup. roughly chopped fresh flat-leaf parsley
Sea salt and fresh ground pepper

Method:
1. Place the potatoes in a large, wide pot, cover with cold water, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until the potatoes are just tender, 10 to 15 minutes. Drain and run under cold water to cool.

2. In a large bowl, whisk together the sour cream, mayonnaise, vinegar, mustard, and ¼ teaspoon each salt and pepper.

3. Cut the potatoes in half (or quarter if large). Add the potatoes to the dressing and gently toss to coat. Fold in the apples, celery, walnuts, and parsley.

Cara Cara Orange Salad with Arugula & Fennel

This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

1 Cara Cara orange
½ pound arugula greens
½ red onion, thinly sliced
2 petite fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds

Vinaigrette:
1 shallot, peeled and minced
⅓ cup freshly squeezed juice from a Cara Cara orange
⅓ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper

Method:
1. Spread the arugula greens out on a large, round serving platter to make a bed.

2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.

3. Arrange the orange on top of the arugula, overlapping the slices slightly. Then layer on the fennel slices. Scatter the onion slices on top of the salad.

4. Drizzle vinaigrette over the salad and then season with ground pepper if desired.

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