A delightful little farmer's market has opened on Thursday's
in a neighboring town. I believe it will become a Thursday
summer tradition. Great organic food, live music & snowcones,
what's not to love.
On the menu last week:
Appetizer - Snowcones & sugar snap peas while at the market
Main Course - Carmelized onion & rosemary foccacia with a micro greens salad
Micro Greens Salad
Assorted micro greens
Ripe, sliced avocado
Chick peas (I used about 1whole can, rinsed)
Vinaigrette from Barefoot Contessa
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
1 extra-large egg yolk at room temp. (I do not let it come to room temp.)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Toss the greens with enough dressing to moisten, add avocado and chick peas and serve immediately.
It would also be delicious with some sliced radishes.