Frisée Salad with Italian Plums & Hazelnuts

Later in the fall, this salad is equally amazing with slices of crisp apple or juicy pear.

Ingredients:
1 medium head radicchio, torn into bite-size pieces
1 medium head frisée, torn into bite-size pieces
1 ripe Italian plum, pitted and cut into thin slices
¼ cup hazelnut oil
2 tablespoons red wine vinegar
4 ounces blue cheese, crumbled
½ cup roasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper

Method:
1. In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper.

2. Add the radicchio and frisée and toss until coated. Add the plum slices, blue cheese and hazelnuts, season the salad with salt and pepper, toss gently and serve.

Pea Shoot & Arugula Salad with Radishes & Hazelnuts

This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.

Ingredients:
½ cup hazelnuts
1½ tablespoons Champagne vinegar or white wine vinegar
¼ teaspoon Dijon mustard
¼ teaspoon honey
¼ teaspoon minced shallot
¼ cup extra-virgin olive oil
4 cups arugula greens
2 cups pea shoots
6 Pink Beauty radishes, trimmed and very thinly sliced on a mandoline
1 fennel bulb, halved lengthwise, cored and very thinly sliced on a mandoline
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast until they are fragrant and the skins blister, about 14 minutes. Transfer the toasted hazelnuts to a kitchen towel and let cool slightly, then vigorously rub the nuts together to remove the skins. Coarsely chop the nuts.

2. In a large bowl, whisk the Champagne vinegar with the Dijon mustard, honey and minced shallot. Add the extra-virgin olive oil and whisk until blended. Season the vinaigrette with salt and freshly ground black pepper. Add the arugula, pea shoots, radishes, fennel and chopped hazelnuts and toss well. Season with salt and pepper and serve right away.
ht away.

Micro Greens & Micro Pea Shoot Salad with Hazelnuts

This stellar salad from Food & Wine is beautifully balanced with peppery micro greens and sweet micro pea shoots.

Ingredients:
½ cup hazelnuts
1½ tablespoons Champagne vinegar or white wine vinegar
¼ teaspoon Dijon mustard
¼ teaspoon honey
¼ teaspoon minced shallot
¼ cup extra-virgin olive oil
8 ounces combined micro greens and micro pea shoots
2 large radishes, trimmed and very thinly sliced on a mandoline
1 fennel bulb, halved lengthwise, cored and very thinly sliced on a mandoline
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast until they are fragrant and the skins blister, about 14 minutes. Transfer the toasted hazelnuts to a kitchen towel and let cool slightly, then vigorously rub the nuts together to remove the skins. Coarsely chop the nuts.

2. In a large bowl, whisk the Champagne vinegar with the Dijon mustard, honey and minced shallot. Add the extra-virgin olive oil and whisk until blended. Season the vinaigrette with salt and freshly ground black pepper. Add the micro greens, micro pea shoots, radishes, fennel and chopped hazelnuts and toss well. Season with salt and pepper and serve right away.

Good Morning Recipes

With drizzly mornings, pleasant afternoons and crisp evenings, it feels as if fall is in the air and what better way to celebrate the changing seasons than with a family-friendly feast centered around the breakfast table? Frittata-ready summer produce still abounds, from heirloom tomatoes and zucchini to eggplant and frying peppers, and this fresh lineup also includes our signature honey-citrus vinaigrette for drizzling over salads along with fresh chevre cheese; multigrain bread for morning toast; and the first of the fall apples to craft something sweet—enjoy!

Here are a few recipe ideas for the week:

Late Summer Vegetable Frittata
Packed with fingerling potatoes, frying peppers and leeks, this easy frittata boasts incredibly fresh flavor.

Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.

Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are a sublime brunch side.

Frisée Salad with Apples, Fresh Chevre Cheese and Hazelnuts
This salad is equally amazing with slices of juicy pear.

Stewed Romano Beans with Tomatoes
Braising the beans lends them a beautiful texture without sacrificing any of their gorgeous color!

Eggplant Caponata
This traditional Tuscan relish is lovely on toasted crostini.

this week's recipes
holiday accoutrements

farm & garden notes
hi, november!

gifts & more
favorites from the farm

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.