Farmers Market Recipe

Prepare strawberries

Rinse strawberries, remove hulls, and slice into quarters (about 2 cups). Pat dry on paper towel.

Prepare beets

If using store-bought marinated beets, drain excess marinade and slice into 1/4-inch wedges if not already sliced. Measure 1 cup.

Roast corn (if using fresh)

If using fresh corn: preheat oven broiler or grill to high. Brush corn ears lightly with oil, roast or grill until charred in spots (8–12 minutes), then cut kernels off cob and cool. Alternatively use thawed frozen roasted corn or store-bought roasted kernels and measure 1 cup.

Cheddar and greens

Shred or cube 3 oz aged cheddar. Place 5 cups mixed salad greens in a large salad bowl and chill briefly if desired.

Just before serving, toss the greens gently with vinaigrette (about 3–4 tablespoons), then fold in strawberries, beets, roasted corn, and cheddar so ingredients remain distinct and colors show.

In a small nonstick skillet over medium heat, add 1/2 cup raw sunflower seeds and toast, stirring, for about 2 minutes until they begin to color and smell nutty.

Add 2 tablespoons granulated sugar and 1 teaspoon unsalted butter to the pan. Stir constantly as the sugar melts and coats the seeds, about 1–2 minutes. Continue stirring until sugar is fully melted and seeds are glossy.

Immediately transfer the candied seeds to a piece of parchment or a lightly oiled plate, spreading them into a single layer. Sprinkle 1/4 teaspoon fine sea salt over the hot seeds. Let cool completely (5–10 minutes); clusters will harden. Break into bite-sized pieces and reserve.

In a small bowl or jar, combine 3 tablespoons champagne vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 tablespoon finely minced shallot.

Whisk or shake while slowly adding 6 tablespoons extra-virgin olive oil to emulsify. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning or acidity (add up to 1 teaspoon more honey if you prefer sweeter, or a splash more vinegar for brightness).

Let vinaigrette sit 5–10 minutes to allow flavors to meld; shake or whisk again before using.

Assemble salad just before serving: dress greens lightly with vinaigrette, then add strawberries, marinated beets, roasted corn, and aged cheddar. Sprinkle candied sunflower seeds over the top for crunch and a touch of sweetness.

Serve immediately on chilled plates. Offer extra vinaigrette on the side. Leftover components (vinaigrette, seeds, beets) can be stored separately in the refrigerator for up to 3–5 days; combine just before serving to keep textures fresh.