Bolinas And Back Recipe

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or lightly oil it.

Place the halved new potatoes, halved baby carrots, and beet wedges in a large bowl. Add 2 tablespoons extra-virgin olive oil, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper; toss to coat evenly.

Spread the root vegetables in a single layer on the prepared baking sheet, leaving room for air circulation. Roast in the preheated oven for 20–25 minutes, turning once halfway through, until vegetables are tender and edges are caramelized. Remove from oven and let cool slightly.

While roots roast, bring a large pot of salted water to a rolling boil. Prepare an ice bath in a large bowl with water and ice.

Add asparagus pieces to the boiling water and blanch for 1 minute. Using a slotted spoon or spider, transfer asparagus to the ice bath to stop cooking. Blanch the sugar snap peas for 30–45 seconds and transfer to the ice bath as well. Drain vegetables thoroughly and pat dry on a clean towel.

Heat a medium skillet over medium-high heat and add 1 tablespoon extra-virgin olive oil. Add the blanched asparagus and sugar snap peas and sear briefly just to add color, 1–2 minutes, tossing once. Season lightly with a pinch of salt. Remove from heat and set aside.

In a small bowl or jar, combine 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon white wine vinegar, 1 teaspoon honey, the minced garlic, 1 teaspoon fine sea salt, and 1/2 teaspoon black pepper.

Whisking continuously, slowly drizzle in 6 tablespoons extra-virgin olive oil until emulsified and slightly thickened. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.

In a large serving bowl, combine the torn baby lettuces and spring greens, thinly sliced fennel (if using), chopped parsley, snipped chives, and sliced scallions.

Add the roasted root vegetables and the seared asparagus and snap peas to the greens. Spoon half of the vinaigrette over the mixture and toss gently to coat. Taste and add more vinaigrette if needed (you may not need all of it).

Crumble the goat cheese or spoon small quenelles of ricotta over the salad. Scatter the toasted pine nuts or walnuts on top.

Finish with lemon zest, a drizzle of extra-virgin olive oil (about 1 tablespoon), and flaky sea salt to taste. Give a final gentle toss or serve family-style with components arranged attractively so the roasted vegetables and greens are visible.

Plating & Notes

Serve immediately at room temperature so the roasted vegetables' warmth contrasts with cool tender greens. Leftovers keep well refrigerated for up to 2 days; store dressing separately for best texture. This recipe highlights Fresh Run Farm vegetables — substitute seasonally available produce as desired.