With the arrival of spring, many of us are heralding the start of the seasons of bountiful fresh produce. The earliest tastes of spring’s baby vegetables may be the sweetest of the year. Plus, this is the time when animals celebrate, too, and farm-fresh eggs and dairy products become more nutritious and delicious as animals graze on fresh green pastures. Celebrate the arrival of spring with these three savory, fabulous recipes that offer the fresh taste of the season.
Arugula, Pear, Pecan and Blue Cheese Salad with Apple Cider Vinaigrette
This incredibly simple to make salad stars fresh baby arugula complemented by fruit, nuts and cheese. If you prefer, you can substitute any baby greens for the arugula, though those with a slightly bitter bite will work best with the sweet fruit and tart vinaigrette.
6 cups arugula
2 ripe pears (or substitute Granny Smith apples)
1/2 cup crumbled blue cheese
1/2 cup toasted pecan pieces
Apple Cider Vinaigrette
1/4 cup honey
1/2 teaspoon dry mustard
1/2 cup apple cider vinegar
1 teaspoon kosher salt
1 cup extra virgin olive oil
1/4 teaspoon cayenne pepper
To prepare salad
1. Wash and dry arugula. Place greens in large salad bowl.
2. Slice pears and add to greens.
To prepare vinaigrette
1. Combine all ingredients and stir.
1. Toss salad with vinaigrette.
2. Top with pecans and blue cheese.
Recipe courtesy Marie Nygren, owner of The Farmhouse restaurant in the Serenbe community near Atlanta. Get Marie’s other recipes for Southern Shepherd’s Pie (made with turkey) and Bluberry Cobbler.