fresh strawberries, marinated beets, roasted corn, candied sunflower seeds, aged cheddar, champagne vinaigrette

Rinse 2 cups fresh strawberries under cold water, pat dry, hull and slice into halves or quarters so pieces are bite-sized. Set aside in a bowl.

Strawberries

If using jarred marinated beets, drain well and slice or dice to roughly 1/2-inch pieces. If using whole roasted beets, peel and slice similarly. Reserve 1 cup for the salad and save any remaining marinade for a different use.

Beets

Shave or cut 3 oz aged cheddar into thin slices or small 1/4-inch cubes. Keep chilled until assembly so it holds shape.

Cheddar

Preheat a skillet over medium-high heat or preheat oven to 425°F (220°C). If using a skillet: toss 1 cup corn kernels with 1 tbs olive oil, 1/4 tsp salt and a pinch of black pepper. Spread in an even layer in the hot skillet and let cook without stirring for 2–3 minutes to develop color, then stir and cook 2–3 more minutes until golden and slightly charred. If using the oven: toss corn with oil and seasoning, spread on a sheet pan and roast 12–15 minutes, stirring once, until lightly charred. Remove from heat and cool to room temperature.

In a small nonstick skillet over medium heat, melt 1/2 tsp butter. Add 1/2 cup raw sunflower seeds and 1 tsp granulated sugar and toast, stirring frequently, for 3–4 minutes until seeds are glossy and sugar has melted onto them. Sprinkle with 1/8 tsp salt, transfer to parchment to cool and separate. Once cooled, roughly chop if large clusters formed. Use 1 tbsp for the salad and store remainder in an airtight container.

In a small bowl or jar combine 3 tbs champagne vinegar, 1 tbs finely minced shallot, 1 tsp Dijon mustard, and 1 tsp honey. Whisk or shake to combine. Slowly stream in 6 tbs extra-virgin olive oil while whisking constantly until emulsified. Season with 1 tsp salt and 1 tsp freshly ground black pepper, taste and adjust—add a bit more honey if you prefer sweeter, or more vinegar for brightness. Refrigerate briefly if not using immediately; shake or whisk again before dressing salad.

Place 5 cups mixed salad greens in a large bowl. Add the sliced strawberries, 1 cup drained marinated beets, the cooled roasted corn, and torn 2 tbs fresh mint (if using).

Drizzle 3–4 tbs of the champagne vinaigrette over the salad (start with less; you can add more to taste). Toss gently to coat leaves and components evenly without crushing the berries or beets.

Scatter the shaved aged cheddar over the top, then sprinkle 1 tbs candied sunflower seeds for crunch. Finish with a few extra mint leaves and a light grind of black pepper if desired.

Taste and adjust: add an extra teaspoon of vinaigrette or a light pinch of salt if needed. Serve immediately.

fresh strawberries

marinated beets (drained, sliced or diced)

roasted corn kernels (fresh or frozen, roasted and cooled)

candied sunflower seeds

aged cheddar, shaved or cut into small cubes

mixed salad greens (arugula, baby spinach, or mixed lettuces)

fresh mint leaves (optional, torn)

champagne vinegar

extra-virgin olive oil

Dijon mustard

honey

shallot, very finely minced

salt

freshly ground black pepper

fresh corn kernels or frozen corn (if frozen, thawed)

olive oil

black pepper

raw sunflower seeds (shelled)

granulated sugar

butter

Farmers Market

Make Farmers Market Recipe in just 25m. fresh strawberries, marinated beets, roasted corn, candied sunflower seeds, aged cheddar, champagne vinaigrette

Farmers Market Recipe

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