Butter Lettuce Salad with Goat Cheese & Pomegranate Seeds

Tossed with our crisp apple cider vinaigrette, this lovely salad pairs well with a variety of main dishes.

6 cups loosely-packed butter lettuce leaves, washed, dried and torn into bite-size pieces
¼ crumbled goat cheese
½ cup pomegranate seeds
F&L apple cider vinaigrette
Fresh ground pepper

1. Arrange salad greens in a large serving bowl. Drizzle with about ¼ cup of the vinaigrette, and toss to combine.

2. Top with goat cheese and pomegranate. Taste, add more dressing as desired, and season with fresh ground pepper.

Shelled Pea Salad with Balsamic Vinaigrette

This bright salad is beautifully balanced by fresh mint and Marcona almonds.

2 cups freshly-shelled peas, blanched until just tender
2 cups mixed greens, such as microgreens and arugula, washed
¼ cup fresh mint leaves, chopped
¼ cup toasted Marcona almonds

For vinaigrette:
1 large garlic clove, minced
3 tablespoons balsamic vinegar
½ cup olive oil
Fresh ground pepper

1. In a small bowl, whisk together the vinaigrette ingredients until the oil and vinegar are emulsified. Set aside.

2. On a large serving platter, arrange the greens and the peas, tossing gently to combine. Drizzle with the vinaigrette, toss to coat and then garnish with the fresh mint and Marcona almonds. Season to taste with additional fresh ground pepper, as desired.

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