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Recipe by:
Jayni Carey of Jayni’s Kitchen
Courtesy of Sustainable Table ® Ingredients:
4 to 6 ounces mixed salad greens (Wakarusa Valley Farm)
Honey Dijon Dressing:
2 tablespoons clover honey (Blossom Trail Bee Ranch)
4 teaspoons organic Dijon mustard
2 tablespoon organic mayonnaise
2 tablespoons organic red wine vinegar
Natural sea salt and organic black pepper, to taste
Pickled corn or asparagus spears (Pendleton’s Country Market)
Soft cow’s milk cheese or crumbled goat cheese (local farmstead cheeses)
Honey toasted sunflower seeds (Sunflower Food & Spice Company)
Directions:
Rinse the salad greens and spin in a salad spinner, or drain well. Place the greens in a large salad bowl.
Honey Dijon Dressing: In a small bowl, combine the honey, mustard and mayonnaise. Whisk in the red wine vinegar and season with salt and pepper.
Pour as much of the dressing as desired over the greens and toss to coat. Top each salad with pickled corn or asparagus spears, cheese and sunflower seeds. Recipe Number 224 added on 2008-02-27
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