Brilliant red color is gracing the Franklin Farmer’s Market and warmer days and longer nights have arrived. The sweetest taste and delight of eating local food in season couldn’t get better with Devlin Farm’s strawberries and fresh mint from Bloomsbury Farms. Paired with savory mozzarella & a pesto style topping, this dish may seem like a strange combination, until you take the first bite! I promise. Unfortunately, strawberry season leaves us as quickly as it enters out of winters cold. Devlin Farms will have strawberries for one more week at the Franklin, West End, and Nashville farmer’s markets this upcoming weekend. Strawberry Mint Pesto Salad:
(Serving size: 5-6) INGREDIENTS: + 2 cups fresh strawberries from Delvin Farms, sliced + 1 cup mint leaves, loosely packed, plus more for garnish + 1/4 pine nuts + 1/8 cup Parmesan cheese + 3/4 olive oil + 1 garlic clove + Organic Ovoline Mozzarella, torn or cut into pieces + 1 tablespoon balsamic vinegar
METHOD: In a food processor, plush olive oil, mint leaves, pine nuts, Parmesan, and garlic. (I had to use my blender, but I wouldn’t recommend that, for ease of grinding). On a platter, layer the mozzarella and strawberries. Spoon over the mint pesto. Drizzle with balsamic vinegar and garnish with more mint leaves. This recipe is perfect for a side dish or top it on local spinach.