Farmers Market Recipe

Rinse and dry

Rinse the salad greens and strawberries under cold water. Spin or pat dry thoroughly so the dressing will cling. Hull the strawberries and slice them into halves or quarters to yield about 2 cups.

Slice beets

If whole marinated beets are used, drain them well and pat dry. Slice into 1/4-inch rounds or half-moons to make about 1 cup.

Roast or reheat corn (if needed)

If using fresh corn, roast two ears over a grill or in a skillet until charred in spots (about 8–10 minutes), then cut kernels off the cob to make 1 cup. If using pre-roasted frozen corn, warm briefly in a skillet and cool slightly.

In a small bowl or jar, combine 3 tbs champagne vinegar, 1 tsp Dijon mustard, 1 tsp honey, and the finely minced shallot (2 tbs). Whisk or shake to emulsify while slowly streaming in 6 tbs extra-virgin olive oil until the dressing is cohesive and slightly thickened.

Season the vinaigrette with 3 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust: add more honey if you want sweeter, more vinegar if you prefer brighter acidity. If too sharp, whisk in a little more oil (1 tbs at a time).

If possible, refrigerate the dressing for 10–15 minutes to let the shallot mellow, then whisk once more before using.

Place the 6 cups of mixed salad greens into a large bowl. Add the sliced strawberries, drained sliced marinated beets, and roasted corn kernels.

Drizzle about two-thirds of the champagne vinaigrette over the salad (start with roughly 3–4 tbs, more to taste). Toss gently but thoroughly so ingredients are evenly coated, taking care not to bruise the strawberries.

Scatter the aged cheddar shavings (3 oz) and candied sunflower seeds (1 cup) over the top. Reserve a small handful of seeds for garnish if desired.

Taste and adjust seasoning with a small pinch of salt and a grind of black pepper if needed. Add more vinaigrette sparingly if a wetter salad is desired.

Sprinkle the lemon zest (1 tsp) and chopped fresh herbs (2 tbs) over the salad for brightness and aroma.

Transfer to a serving platter or divide among plates. Garnish with the reserved candied sunflower seeds and an extra drizzle of vinaigrette at the table if desired. Serve immediately.