Spring is a time when I begin to crave salads. In the winter, few (if any) fresh locally grown greens are available, so when early spring greens become available it’s an exciting time for locavore dining!
This salad is a combination of freshly harvested foods and ingredients preserved from last year’s harvest. It showcases the tastes of this transitional time of year.
Just as I become concerned that my freezer and my pantry shelves are getting emptier, the weather begins to change and greenhouses begin producing tender, crisp produce. The food cycle begins again.
- Prep Time:
- Cook Time:
- Ready In:
- 4 cups fresh salad mix (DEVine Gardens, Custer)
- 1 cup canned sliced pears (home-canned with pears from Full Bloom Farm, Lummi Island)
- 3 oz. goat cheese, chopped into 1/4 inch cubes (Silver Springs Creamery, Lynden)
- 1/4 cup roasted hazelnuts, chopped (Holmquist Hazelnut Orchards, Lynden)
- 1 recipe Raspberry Yogurt Vinaigrette
Place salad mix on plate, torn into bite-size pieces. Top with sliced pears, bits of goat cheese, and toasted hazelnuts. Dress with Raspberry Yogurt Vinaigrette.
This salad makes a good lunch all by itself.
Bellingham Farmers Market, Railroad & Chestnut, Saturdays 10am-3pm
Community Food Co-operative, Westerly and Cordata, Bellingham
Full Bloom Farm, Centerview and Tuttle, Lummi Island
Terra Organica, Flora and Cornwall, Bellingham